- 4 big handfuls of spinach, washed, blanched and shocked
- 2 leeks, chopped
- 2 stalks celery, chopped
- 2 red onions, chopped
- 4 cloves garlic, chopped
- 1 piece ginger, grated
Fry leek, celery, onion, garlic and ginger until translucent and fragrant. You can add flavour to suit your personal taste – for example, Chinese Five Spice, Chilli or Moroccan spice will all compliment this dish. Add blanched spinach and coconut milk. Blend all together, garnish and serve.
Use a teaspoon of roasted red chilli paste – available at most Asian stores – which you can melt with a little hot water. Add oil, freshly chopped coriander and fresh coconut slivers.
Please note: If reheating, do not bring the soup to the boil as this will change the colour from a vibrant green to a dull grey.