Spinach, coconut & chilli soup

Very easy to make and a great soup to have in the freezer for the busy busy days.

Serves 4

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

Garnish (optional)

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.