Spinach and coconut soup

Name: Spinach and coconut soup
Yield: Serves 6
Cuisine: French
Ingredients: single cream or toasted coconut flakes to garnish; 600 ml cold vegetable stock; juice of ½ lemon; 3 garlic cloves, finely chopped; 1 x 400 ml tin coconut milk; 2 tbsp olive oil; salt and pepper to season; 5 cm (2 in) piece of ginger, peeled and grated; 1 potato, cut into 0.5–lcm (½ in) cubes; 1 onion, finely chopped; grated nutmeg to taste; 300 g spinach leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Prue

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.

Ingredients

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

Europe
France
Soup
Vegetarian
Mediterranean
Gluten-free

Method

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.
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