Spinach And Coconut Soup Recipes

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SPINACH AND COCONUT SOUP



Spinach and Coconut Soup image

This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.

Provided by wizkid

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb spinach
1 large onion, finely chopped
1 large potato, finely diced
2 ounces butter
2 cloves garlic, finely chopped
4 ounces creamed coconut, finely chopped
1 1/2 pints vegetable stock
1/4 pint single cream
black pepper

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.

SPICY SPINACH AND COCONUT SOUP



Spicy Spinach and Coconut Soup image

Slightly spiced spinach and coconut soup recipe flavored with cumin, turmeric and ginger. Easy to make and very flavorful... A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/

Provided by French Cooking for

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/8 lbs fresh spinach
2 1/4 cups vegetable stock
2 1/4 cups coconut milk
2 garlic cloves
1 onion
1/2 lemon
1/2 red scotch bonnet chili pepper
2 tablespoons olive oil
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
4 tablespoons grated coconut
salt

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.

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