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Coconut spinach soup with ginger


- Olive oil - 1 onion, finely chopped - 2 tbsp grated ginger - 1 vegetable stock - 1.5 cups water - 2 medium potatoes, peeled - Small piece of pumpkin - 1 carrot - 1 cup coconut milk - 2 cups fresh spinach - 2 big garlic clove, grated - Sea salt, to taste - freshly ground black pepper, to taste


Heat the olive oil, add onion and garlic. Sautee until soft and golden.

Add water to a pan, place potatoes, carrot and pumpkin cut in chunks (you can leave skin on and take it off with a spoon once is cooked), cover pan and turn heat on high.

Once this is cooked and soft, take the carrot and pumpkin out of the pan (take skin out). Allow to slightly cool and add to blender with the fried onion, ginger and half of the coconut milk.

Drain half of the water out of the pan and leave the potatoes in, start mashing the potato with a potato masher until it becomes a puree.

Blend the other ingredients together and once blended add to the pan, along with some salt and pepper.

Now blend spinach with the other half of the coconut milk and place into the pan, stir allowing all ingredients to blend into a creamy soup and put away from the stove.

To serve you can add sesame seeds, croutons or olive oil on top =)

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