Spinach and coconut soup

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

I was first served this soup by a French-speaking chef from the Caribbean island of St Vincent. It is a glorious combination of classic French soup fused with the coconut and spice so beloved of the islands.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped


  1. Heat a large, heavy-based saucepan over a medium heat. Add the oil and once it is hot, tip in the onion. Gently fry, stirring regularly, for 5–6 minutes or until soft before adding the garlic, ginger and potato and continue to fry, covered, for a further 7–8 minutes, until the potato softens. Add the spinach; toss until just wilted, a couple of minutes max.
  2. Whi