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Spinach and coconut soup
Ingredients (serves 4)
2 bunches English spinach, stems trimmed
25g butter
1 brown onion, chopped
2 garlic cloves, crushed
2 cups Vegetable Stock
1/2 (700g) cauliflower, cut into florets
270ml can coconut cream or milk
1/4 teaspoon ground nutmeg
pinch of cayenne pepper
Method
Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.
Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.
Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper.
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