I’ve been on a soup kick lately, which is a little odd since the weather’s been really hot lately. I know soup is traditionally more of a fall/winter food, but I’ve just been enjoying the chopping, sauteeing and simmering that is soup making. I came across a recipe for Caribbean Spinach Coconut Milk Soup on Sinfully Spicy and decided to give it a shot. I forgot to get heavy cream, so I doubled the coconut milk for a soup that was super tasty and totally vegan. What’s more- I had some the day after making and, being too lazy to heat it up, discovered that it’s delicious served cool.
Caribbean Spinach Coconut Milk Soup
- 2 tablespoons olive oil
- 1/2 cup finely chopped spanish onion
- 2 Thai green chillies, minced [You can use jalapeno or remove seeds to reduce heat level]
- 2 garlic cloves,grated
- 1 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds,crushed
- 1/4 tsp black peppercorns,crushed
- 1 bay leaf
- 2 cups chicken stock [ or vegetable broth/water]
- 1 cup coconut milk
- 1/2 cup heavy cream
- 10 oz fresh spinach,chopped
- 2-3 tbsp fresh lemon juice
- Salt to taste
Next add the chopped onions and saute till translucent. About 3 -5 minutes.
Next add the cumin,crushed coriander seeds, peppercorns and bay leaf.Saute for another 30 seconds.
Now, reduce the heat to minimum and add the chicken stock, coconut milk.Let simmer on very low heat for 30 minutes.
While the broth is simmering, add the chopped spinach and bring to a boil.Cook for 6-8 minutes till the spinach is cooked.In case you are using thawed frozen spinach, the cooking time will be less.
Once the spinach has cooked, reduce the heat to minimum and add the cream and salt to taste.Simmer for a while and remove from heat within 2 minutes.Note:-After adding cream, do not let soup come to a boil.
Once the mixture has slightly cooled down, discard the bay leaf & puree in a food processor until smooth.
For more recipes like this one, check out the Domesticity Page.