Recipe:Spinach and Coconut Soup
1 packed cup spinach, washed, excess water removed
50g pine nuts, toasted
1 large onion, chopped
2 garlic cloves, crushed
2 cups vegetable stock
700g cauliflower, cut into florets
1 can coconut milk
¼ tsp ground nutmeg
A pinch of cayenne pepper
Salt and pepper, to taste
1 Melt the butter in a large saucepan set over a medium heat.
2 Add onion and cook for 5 minutes or until tender. Add the garlic and stir, coking for another minute. Add the stock and the cauliflower. Cover and bring to the boil. Cook until tender, then add the spinach. Cook until the spinach just wilts, about 2 minutes.
3 Blend the mixture in batches, using either a food processor or liquidiser, until smooth. Add seasoning to taste.
4 Return the mixture to the saucepan, set over a medium heat.
5 Add the coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer and check seasoning again, adjusting as necessary.
6 Add the pine nuts and serve alone or with plain boiled rice for a more filling meal.