Coconut spinach soup with garlic ginger and lime

coconut spinach soup with garlic ginger and limeSilky smooth, creamy, hot and fragrant – this is how I would describe this coconut spinach soup.

coconut spinach soup with garlic ginger and limeThe weather lends itself to heartier and heartier soups, but I’m not giving in so easily. I will hold on to my creamy, light soups for as long as I can. I find them so comforting and indulgent.

coconut spinach soup with garlic ginger and limeWhat’s not to love about creamy soups? They come in vibrant colors, they’re luscious and even therapeutic. It’s just you and your warm bowl, the rest of the world is reduced to background noise.

coconut spinach soup with garlic ginger and lime

Coconut spinach soup with garlic ginger and lime
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
  • 2 TBSP olive oil
  • 1 medium onion, finely chopped
  • 2 TBSP minced ginger
  • 1.5 cups vegetable stock
  • 1.5 cups water
  • 3 medium potatoes, peeled and cubed
  • 1 cup coconut milk
  • 2 cups chopped fresh spinach, tightly packed
  • 1 big garlic clove, grated
  • freshly squeezed juice of 1/2 juicy lime
  • chili flakes, to taste
  • sea salt, to taste
  • freshly ground black pepper, to taste
Instructions
  1. Heat the olive oil on medium heat and add onion.
  2. Sautee onion until golden and then add ginger. Cook for 1-2 minutes.
  3. Add stock, water and potato cubes. Cover and turn heat on high.
  4. Bring to boil and lower heat on medium.
  5. Once potatoes are almost done, add coconut milk and bring to a boil again.
  6. Add spinach and cook for 1-2 minutes.
  7. Add garlic, lime juice and seasoning to taste – chili flakes, sea salt and pepper.
  8. Cook for another 1-2 minutes and then turn off the heat.
  9. Allow to slightly cool and add to blender.
  10. Puree soup and return to pot.
  11. To serve, heat it up again and sprinkle some olive oil.
  12. Serve with croutons or grilled bread.

 C.

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