Spinach, Coconut Milk and Tapioca Soup

Name: Spinach, Coconut Milk and Tapioca Soup
Ingredients: 50 g (2 oz) unsalted butter; 1 onion, roughly chopped; 600 g (1 lb 5 oz) fresh spinach, thoroughly washed; 1 lemongrass stalk, chopped; 2 celery stalks, chopped; 1 red chilli, chopped; 2.5 cm (1 in) piece of fresh ginger, finely chopped; 400 ml (14 fl oz) can of unsweetened coconut milk; 450 ml (¾ pint) chicken stock; freshly grated nutmeg; 2 tablespoons tapioca; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

50 g (2 oz) unsalted butter
600 g (1

Gluten-free
Soup

Method

A fragrant, oriental-inspired soup that makes a great opener to an informal barbecue lunch when served chilled.

Heat half the butter in a pan, add the spinach and cook, turning frequently with a wooden spoon, for 3-4 minutes, until it has wilted; cooking it any longer will dull its colour. Drain the spinach, reserving the liquid, and set aside to cool. Heat the remaining butter in the p