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Spinach and coconut soup
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Prue Leith
Published 2018
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 1 3
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.
- Whi
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I added peppers and carrot to this recipe as I had not got the quantity of spinach suggested. The family did not want the soup blending (which I prefer) and it tasted good.