Spinach and coconut soup with roasted chilli oil

Ingredients

  • · 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

Method

Fry leek, celery, onion 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.

Garnish

Use a teaspoon of roasted chilli paste – available at most Asian or speciality stores, which you can melt with a little hot water. Add oil, freshly chopped coriander and fresh coconut slivers.

Note – If re-heating, do not bring the soup to the boil as this will change the colour from a vibrant green to a dull grey.

Enjoy ~ Robyn

This entry was posted in Phantom Feasts and tagged . Bookmark the permalink.

One Response to Spinach and coconut soup with roasted chilli oil

  1. Hi there,

    This is the second time we contacted you about your blog and this is just a follow up. If this message disturbs you, I apologize. I will make sure that this would be my last message that regards to our project.

    We MyTaste, one of the biggest recipe search engines in the world, would like to give you an opportunity to add your food blog to the Top Food Blog list, have your recipes indexed on our site and make your recipes available to many people.

    If you want to JOIN TOP FOOD BLOGS, add your blog’s URL here>>>
    http://www.mytaste.co.za/add-your-food-blog

    This is one of many ways to share your recipes to the world and it can also help you to increase your blog traffic. EXPOSE YOUR BLOG!!
    For any questions: info@mytaste.co.za

    Kind Regards,
    Immanuel Kabuhung

Leave a Reply

Your email address will not be published. Required fields are marked *