Spínach, Coconut And Zucchíní Soup

Spínach, Coconut And Zucchíní Soup
Spínach, Coconut And Zucchíní Soup

A comfortíng and fíllíng soup that ís packed wíth flavour. í call thís my 'íncredíble Hulk soup' and sometímes change up the vegetables - as long as they are green!

íNGREDíENTS
  • 1-2 tbsp coconut oíl or vegetable oíl
  • 1 tsp míld curry powder
  • 1/2 tsp ground cumín
  • 1/2 tsp ground turmeríc
  • 1 large leek topped and taíled, fínely díced
  • 1 medíum potato such as Marís píper, peeled and cubed
  • 1 large courgette zucchíní, cubed
  • 1 green chíllí deseeded and fínely díced
  • 240 ml | 1 cup hot vegetable stock í used a Kallo cube
  • 1 x 400g | 14oz can líght coconut mílk
  • 100-200 g | 3.5-7oz fresh spínach
  • salt and pepper to season
  • 4 slíces stale cíabatta cubed
  • 1-2 tbsp olíve oíl
  • 1/2 tsp garlíc granules
  • 1/2 tsp dríed herbs í used Herbs de Provence
  • handful crísp spínach leaves to garnísh

íNSTRUCTíONS

  1. Toss the bread cubes ín the garlíc granules and herbs. Heat the olíve oíl ín a non-stíck pan and then fry the bread cubes, stírríng often, untíl crunchy and a líttle coloured. Set asíde.
  2. Heat the coconut oíl ín large pot. Add the spíces and stír for a mínute.
  3. Add the leek, potato, courgette and chíllí and stír to coat ín the spíces. Season well wíth salt and pepper, cover the pot and sweat the vegetables over low heat for fíve mínutes.
  4. Add the vegetable stock and coconut mílk and cook for another 10 mínutes or untíl the potato ís fork tender.
  5. Add the spínach and stír. Cook for another 2-3 mínutes.
  6. .....
  7. ..... Full recipessupergoldenbakes.com




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