Spinach and coconut soup

A warming and delicious cool weather soup, this spicy vegetable soup will leave you feeling souper!

Recipe «Spinach and coconut soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 bunches English spinach, stems trimmed, 25g butter, 1 brown onion, chopped, 2 garlic cloves, crushed, 2 cups vegetable stock , 1/2 cauliflower, cut into florets, 270ml can coconut milk, 1/4 tsp ground nutmeg , Pinch of cayenne pepper, Naan bread, warmed, to serve.

Ingredients:

• 2 bunches English spinach, stems trimmed 
• 25g butter 
• 1 brown onion, chopped 
• 2 garlic cloves, crushed 
• 2 cups vegetable stock 
• 1/2 cauliflower, cut into florets 
• 270ml can coconut milk 
• 1/4 tsp ground nutmeg 
• Pinch of cayenne pepper 
• Naan bread, warmed, to serve 

Instructions

1. 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.
2. 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.
3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
4. Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper. Serve with naan bread.