Spinach and coconut soup
Tons of recipes combine spinach and coconut; that’s because they perfectly match together 
. If you never tried the combination, this soup is a perfect occasion for doing it. It’s slightly spiced thanks to half a red scotch bonnet chili pepper, a variety of hot chili from the Caribbean. You can adapt this soup recipe’s spiciness to your own tastes: skip the pepper, use half for a slightly spiced soup or use a whole one (or two) if you like it really hot.
Preparation time: 10 minutes – Cooking time: 20 minutes
Ingredients (for 4 servings)
1.1 lbs (500g) of fresh spinach
2 1/4 cups (56 cl) of vegetable stock
2 1/4 cups (56 cl) of coconut milk
2 garlic cloves
1 onion
1/2 lemon
1/2 red scotch bonnet chili pepper (optional)
2 tablespoons of olive oil
2 teaspoons of cumin powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of grated ginger
4 tablespoons of grated coconut for decoration
Salt
Instructions
1/ Carefully clean spinach leaves and pinch off the stems if they’re thick and tough. Chop spinach leaves roughly.
2/ Peel onion and garlic cloves. Chop onions and crush garlic cloves with a spoon.
3/ Take seeds off chili pepper and finely chop it.
4/ Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
5/ Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
6/ Preheat oven on broiler setting.
7/ Add spinach and leave them for 3 minutes or until they wither.
8/ Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
9/ Squeeze lemon, add to soup and season with salt.
10/ Grill grated coconut for 2 minutes in the oven.
11/ Serve in individual bowls and decorate with grilled coconut.
pegasuslegend Says: décembre 28th, 2009 at 1:25
the sweetness is intriguing, sounds really good, would love to try this
rebecca subbiah Says: décembre 28th, 2009 at 2:42
oh wow this soup is amazing Indians would love it LOL
Rebecca
Kristen Says: décembre 29th, 2009 at 5:11
Love spicy and sweet coconut soups. Usually make mine with some bok choy but spinach would be perfect!
Sophie Says: décembre 29th, 2009 at 6:01
A very special & vey festive soup!!
MMMMM,..I so love the presentation picture!! Just georgous!!
cheapappetite Says: décembre 30th, 2009 at 9:28
Fantastic looking soup. Grilled coconut sounds good with the spinach and coconut soup. Double dose of coconut in a bowl:)
Tartelette Says: janvier 1st, 2010 at 5:22
Sounds really intriguing!
Happy New Year! Wishing you all the best for 2010!
lululu Says: janvier 3rd, 2010 at 10:02
what an interesting soup! i bet it must be super flavorful!
Jaden Says: janvier 3rd, 2010 at 5:00
Happy New Year to you!!!
Paula - bell'alimento Says: janvier 3rd, 2010 at 9:15
Beautiful soup! I am looking forward to making lots of soups this winter (thanks to santa who brought me a new food mill & immersion blender ; ) This one is going on the list! Happy New Year!
Mardi@eatlivetravelwrite Says: janvier 11th, 2010 at 8:53
Ça a l’air déliciuex, cette soupe même si elle est très…. euh… verte
Damon Says: février 11th, 2010 at 4:06
Wow that looks great! What kind of coconut did you use? Young thai or brown coconut as in the photo? You’ve inspired me to go ahead and convert it to a raw soup recipe … if anybody is interested I hope to have it posted at blog.wewantraw.com shortly. Do you believe simply smoking the coconut briefly would give the desired flavor? Thank you so much!
French Cooking for Dummies Says: février 12th, 2010 at 9:00
I used the brown coconut from the photo. Although I’m not familiar with the young thai, I’m sure you can use it as well. And smoking the coconut briefly sounds like a great idea! I had never heard about the raw food diet, thanks for stopping by; I learned something today
I’m curious to see what’s your interpretation of this recipe, let me know when you post it.
Damon Says: février 13th, 2010 at 5:38
That’s great! I learned a lot at your site too…since raw foods are usually rich and very nutrient dense, your appetizer spoon idea fits the genre perfectly as there are a lot of first-time raw food tasters. I do eat a high-raw diet but I’d try one of those Coconut Ceviche spoons anyday
Check out our Raw Mexican Coconut Ceviche, very fun to make and tasty, thanks again! http://blog.wewantraw.com/2009/10/12/raw-mexican-ceviche-recipe.aspx
Toni Says: février 15th, 2010 at 8:29
Here’s the link to the raw conversion of your Spinach Coconut soup.
http://blog.wewantraw.com/2010/02/14/raw-spinach-and-smoked-coconut-soup.aspx
We try to keep all ingredients below 118 degrees, always fresh, organic and as local as possible. Your blog is very informative and your recipes are wonderful. Thanks for the inspiration. If you have time, do some research on raw recipes you’ll be amazed.