Creamy Spinach Bisque
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- 2 tsps ground Cumin
- ½ tsp Turmeric
- ½ tsp freshly grated ginger
- 1 ⅔ cups vegetable stock
- 1 ⅔ cups Coconut milk
- 18 ozs Spinach (roughly chopped)
- ½ lemon (juice)
- salt
- To garnish
- Baby spinach
- toasted Coconut flakes
- Sea salt
- freshly milled Black pepper
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5-8 minutes until softened.
2.
Add the cumin, turmeric and grated ginger, vegetable stock and coconut milk and bring to a boil. Reduce the heat, cover and simmer gently for 10 minutes.
3.
Add the spinach and cook for 2-3 minutes until the spinach has wilted. Allow to cool slightly.
4.
Pour the soup in batches into a blender or food processor. Blend until smooth.
5.
Return to the pan and stir in the lemon juice. Season to taste with salt and reheat gently, stirring until smooth.
6.
Pour into warm soup bowls and garnish with spinach leaves, coconut chips and a sprinkling of salt and pepper.
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