thai spinach soup
rating:25g butter
225g potato, roughly chopped (doesn't mention peel!)
1 garlic clove, crushed
1 tsp ground cumin
1l vegetable stock
50g creamed coconut
250g fresh spinach
salt and black pepper
2tbsp fresh coriander, chopped
lemon or lime juice to taste
cook onion, potato and garlic in the butter in a covered pan for 10 mins on low heat. Stir in cumin, cook further 2 minutes. Add veg stock. Cover, bring to boil, simmer gently for 15 minutes. Stir in creamed coconut and sopinach, cool a little, allowing spinach to wilt, pureé in liquidiser till smoother.
taste for seasoning. Reheat gently, stir in coriander and lemon or lime juice to taste. Serve with swirls of creme fraiche and sprinkly of crispy onions.s
