Sometimes making soup can seem like quite a lot of effort, waiting for all of the vegetables to soften to the point where you can blend them. This is the ideal soup to quickly whip up on a weekday evening or any time you want a speedy, delicious dinner as you do not need to wait for anything to cook other than the onion and garlic. I like to always keep some good quality sourdough or gluten free bread on hand so that I can make a quick, satisfying dinner! Although this soup isn’t particularly thick, it is surprisingly filling and provides you with such a good boost of essential minerals, such as iron. For a thicker soup you can reduce the amount of stock or increase the amount of spinach to make it go further. The coconut compliments the spinach really well and adds a sweetness. Once again, you can reduce the amount of coconut to taste. I hope you all find this as easy to make and tasty as I do!
- 1 large brown onion
- 3 cloves garlic
- 150g spinach (1 large bag)
- ½ bar coconut cream (I use biona, you can use the oil from the bar to cook the onions) plus extra for decoration
- 1 tbsp coconut oil
- 1 litre vegetable stock
- ½ tsp smoked paprika
- ½ tsp hot chilli powder
- Heat the coconut oil on a medium heat in a large pan
- Finely chop the onion and garlic and add to the pan, cooking for about 5 minutes until soft
- Add the stock, coconut cream, paprika and chilli and stir until the cream has melted into the stock
- Add the spinach and turn off the heat
- Leave for about two minutes until the spinach has wilted and then blend with a hand blender until the soup is smooth