Spinach And Coconut Soup Recipes

CURRIED SPINACH SOUP

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

RED LENTIL & COCONUT SOUP

Steps:

• Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
• Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
• Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

SPICY SPINACH AND COCONUT SOUP

Steps:

• Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
• Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
• Take seeds off chili pepper and finely chop it.
• Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
• Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
• Preheat oven on broiler setting.
• Add spinach and leave them for 3 minutes or until they wither.
• Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
• Squeeze lemon, add to soup and season with salt.
• Grill grated coconut for 2 minutes in the oven.
• Serve in individual bowls and decorate with grilled coconut.

SPINACH AND COCONUT SOUP

Steps:

• Melt the butter in a heavy saucepan.
• add the onions and the garlic and gently cook until transparent.
• add the potato and fry for 5 minutes longer.
• add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
• put into the blender and blend thoroughly.
• return to the saucepan and a low heat.
• add the creamed coconut and stir until melted.
• add the single cream.
• add plenty of freshly ground black pepper.
• serve.