Spinach and coconut soup with roasted chilli oil


  • · 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 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 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

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One Response to Spinach and coconut soup with roasted chilli oil

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