Spinach and Coconut Soup.
Ingredients.
2 bunches spinach, stems trimmed
25g butter
1/2 teaspoon hing
2 cups Real Vegetable Stock
1/2 (700g) cauliflower, cut into florets
270ml can coconut milk
1/4 teaspoon ground nutmeg
pinch of cayenne pepper
warmed naan bread, to serve
Preparation.
Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan over medium heat.
Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender.
Add spinach and cook for 2 minutes or until just wilted.
Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat. Add 1 cup coconut milk, hing, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper. Serve with naan bread.