Ingredients:
500 g fresh spinach, washed and dried
1 onion, finely chopped
2 garlic cloves, chopped
1 tablespoon of olive oil
400 ml coconut milk (1 can)
500 ml vegetable broth or water
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Optional chili pepper for seasoning
Sesame seeds and coconut shavings for decoration (optional)
Instructions:
Spinach Preparation:
In a deep saucepan, heat the olive oil over medium heat. Add the chopped onion and fry for about 5 minutes, until the onion is soft and translucent.
Add the chopped garlic and fry for another 1 minute, until fragrant.
Cooking the soup:
Add the fresh spinach to the pot and stir-fry it along with the onion and garlic, stirring, until it reduces in volume and becomes soft, about 5 minutes.
Bring to a simmer:
Pour the vegetable broth or water into the pot. Bring to a boil, then reduce heat and simmer over low heat for about 10 minutes.
Blenderization:
Gently blend the soup until smooth using a blender right in the pot. If needed, you can cool the soup slightly first before blenderizing.
Adding coconut milk and seasonings:
Return the soup to the pot over medium heat. Add the coconut milk and stir to combine.
Add lemon juice, salt, pepper and chili pepper to taste. Stir and let the soup warm for a few more minutes.
