Dinner Recipe Spinach and coconut soup

Dinner Recipe Spinach and coconut soup

Ingredients:

• 2 bunches English spinach, stems trimmed


• 25g butter


• 1 brown onion, chopped


• 2 garlic cloves, crushed


• 2 cups Gravox Real Vegetable Stock


• 1/2 (700g) cauliflower, cut into florets


• 270ml can Ayam coconut milk


• 1/4 teaspoon ground nutmeg


• pinch of cayenne pepper


• warmed naan bread, 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.