The weather today is perfect for soup. This nutrient-dense spinach soup with a kick of curry and creaminess of coconut milk is cozy and satisfying. It is also gluten-free, vegan and full of flavor. I topped it with some crispy fried onion, but it would be equally good with garlic croutons, grated cheese or a dollop of sour cream.

Recipe

Curried Spinach and Coconut Soup

(Makes 4 servings)

Ingredients

1 tbsp olive oil
500 gms spinach, washed well and roughly chopped
1 tbsp garlic, chopped
1 medium onion, roughly chopped
1 green chilli, deseeded and chopped (optional)
Salt and pepper to taste
1 tbsp curry powder
1 medium sized potato, peeled and cubed
2 cups vegetable stock (this can be substituted with 2 vegetable flavored soup cubes + 2 cups hot water)
1/4 cup thick coconut milk
1/3 cup water
Dash of nutmeg

Method

In a Dutch oven, heat the oil. Add the garlic and when it turns opaque, add the onion, salt, red chilli flakes and pepper.

Once the onions are golden brown, add in the potatoes and curry powder. Stir for a couple of minutes, then add the spinach and turn up the heat.

Continue to stir for another 5-7 minutes, until the spinach starts to wilt and release liquid.

Pour in the stock and let the mixture come to a boil. Then lower the heat, cover and simmer until the potatoes are cooked through.

Turn off the heat and allow the mixture to cool.

Transfer to a blender and purée until smooth. Transfer the soup back into the pan. Add water to the blender jar and pulse it once to dissolve the remaining soup. add that to the pan as well.

Cook the soup over medium heat until the it starts to boil. Lower the heat to a simmer, stir in 1/4 cup thick coconut milk and some grated nutmeg. Taste and adjust seasoning as needed.

Serve hot topped with some crispy fried onion, sour cream, garlic croutons or grated cheese.