Creamy spinach and coconut soup

It is the perfect time of year to be settling down for lunch with a big bowl of steaming soup. Lucky for me, my lovely friend Charlie bought me a huge cookbook of soups for my birthday - the New Covent Garden Food soup cook book in fact. Which is bursting with 365 recipes, one for every day so you'll never be short. 

This spinach and coconut one is creamy and simple to make and totally delicious, and falls on 24th March in the cook book in case you were wondering. 

True to form, I have amended it slightly!

Ingredients:

2 tablespoons of coconut oil (to add to that coconutty taste) 
2 small onions, finely chopped
5 cloves of garlic
a few sprigs of fresh thyme (more if you fancy)
a bunch of fresh chives, chopped
500g of spinach (I used frozen spinach) 
1 litre of stock 
275 - 450ml of coconut milk (depending on how creamy you want it)

 Heat the coconut oil in a saucepan, and add the onion and crush the garlic in too. Cover and cook gently for 5 minutes. 

Don't brown or burn it!

Add the thyme, chives, spinach leaves, stock and coconut milk - feel free to amend to your taste here... 

add a chopped chilli or more garlic, or reduce the amount of stock for a thicker soup

Season to taste, cover with a lid and leave to simmer gently for 15 minutes

Once cooked, let it cool a little, and then blend until smooth

This is such an easy soup to make - simple taste but packs a punch! 

Tuck in! 

X x X