Curl up around the fire with a delicious cup of soup and hot crusty bread and your winter blues will be swept away! January may be National Soup Month, but soup is a year-round all-star!
Here's an easy spinach soup that is a true "kid pleaser". It's bright color is pureed to a smooth texture. The coconut milk gives the soup a creamy sweetness and the essence of ginger is the perfect flavor.
Spinach, Ginger and Coconut Soup
2 Tbsp Oil
1 onion, chopped
2 garlic cloves, finely chopped
1 inch piece of ginger, finely chopped
10 oz of spinach with hard stems removed
Zest of 1 lemon
1 medium size potato, peeled and chopped
4 cups vegetable or chicken stock
1 can (13 oz.) coconut milk
1 Tbsp. mirin (rice wine) OR dry sherry
Salt and pepper
- Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry until softened but not brown (3-4 minutes)
- Add spinach and lemon zest to the pan. Sir until spinach is wilted. Add the stock and potato and bring to a boil. Lower heat and simmer for about 10-15 minutes.
- Pour soup into blender or food processor, or use an immersion blender and process until smooth
- Return soup to the pan and add coconut milk, mirin/sherry and season to taste with salt and pepper. Heat until almost boiling.
Make it a meal: Consider this soup a vegetable and serve it with grilled chicken and warm whole-grain dinner rolls.