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Thai Spinach Soup
Ingredients
25g (1oz) butter
1 medium onion, finely chopped
1 medium potato about 225g (8oz), roughly chopped
1 garlic clove, crushed
1 teaspoon cumin
1 litre (13/4 pints) vegetable stock
50g (2oz) creamed coconut
250g (9oz) fresh spinach
Salt and freshly ground black pepper
2 tablespoons fresh coriander, chopped
Lemon or lime juice to taste
Method
- Melt butter and cook onion, and garlic in a covered pan for 10 minutes without colouring
- Stir in cumin and cook for 2 minutes
- Add stock
- Cover, bring to boil and simmer gently for 15 minutes
- Stir in creamed coconut and spinach
- cool allowing spinach to wilt then puree in liquidiser until smooth
- Taste for seasoning
- Reheat and stir in coriander and lemon or lime juice to taste
- Serve with swirls of creme fraiche