Spinach Soup

Rinse spinach, trim and drain. Briefly blanch in a pot of boiling salted water, drain, rinse with cold water, drain again and coarsely chop. Peel potatoes and dice. Rinse scallions, trim and cut into rings. Heat oil in a pan, sauté scallions briefly, add potatoes and deglaze the pan with broth. Simmer about 15 minutes. Add coconut milk and spinach. Finely puree the soup with an immersion blender. If desired, press soup through a sieve. Boil down slightly or add broth to reach desired consistency and season with salt and pepper.