Very easy to make and a great soup to have in the freezer for the busy busy days.
2 tablespoons olive oil
1 red onion, chopped
2/3 cloves garlic, chopped
Thumb piece ginger, chopped
1 green chilli, chopped, no need to remove the seeds
300g fresh spinach, stems trimmed and chopped
1x400g can coconut milk
400ml chicken or vegetable stock
Sea salt and black pepper
A little extra coconut milk, chopped red chillies, chopped coriander, croutons
In a heavy large saucepan, heat the olive oil and sauté the onion for a few minutes, then add the garlic, ginger, chilli and continue cooking gently for a few more minutes, stir in the spinach, coconut milk, stock and season well. Simmer for 10 minutes and blend with a stick blender or food processor. Reheat to serve, Taste for seasoning, garnish as you wish.