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
1/2 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
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.