Spinach & coconut soup with naan

Dip warm naan bread into this creamy spinach and coconut soup for a hearty winter main.

Recipe «Spinach & coconut soup with naan» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 1 x 400g pkt herb & garlic flavoured naan, 1 tbsp vegetable oil, 1 brown onion, halved, finely chopped, 2 tbsp mild curry paste, 250g frozen spinach portions , 500ml chicken stock, 1 x 400ml can coconut milk, Salt & freshly ground black pepper , 90g natural yoghurt, 1 tbsp finely chopped fresh mint.

Ingredients:

• 1 x 400g pkt herb & garlic flavoured naan 
• 1 tbsp vegetable oil 
• 1 brown onion, halved, finely chopped 
• 2 tbsp mild curry paste 
• 250g frozen spinach portions 
• 500ml chicken stock 
• 1 x 400ml can coconut milk 
• Salt & freshly ground black pepper 
• 90g natural yoghurt 
• 1 tbsp finely chopped fresh mint 

Instructions

1. Preheat oven to 180°C. Wrap the naan in foil and place in preheated oven for 5 minutes or until heated through.
2. Meanwhile, heat oil in a large saucepan over high heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the spinach portions and stock, and bring to the boil. Cook, stirring occasionally, for 5 minutes or until hot. Stir in the coconut milk and remove from heat. Use a hand blender to blend until smooth. Season with salt and pepper.
3. Stir over low heat until hot. Combine the yoghurt and mint in a small bowl. Ladle soup among serving bowls and top with yoghurt mixture. Season with pepper and serve with naan