Coriander and coconut soup

Serves: 4

Edit

Update

Cancel

Total Time: 25

Prep Time: 10

Cook Time: 15

• 225 gram(s) spinach
• 160 gram(s) coriander leaves
• 20 gram(s) mint
• 2 medium potatoes, chopped
• 4 clove(s) garlic
• 2cm fresh ginger
• 1  hot fresh chilli, sliced
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) salt
• Half teaspoon(s) crushed cardamom seeds
• juice of 1 lime
• 200 ml carton coconut cream
• coriander leaves, coconut cream, curls of fresh shaved coconut and sprigs of coriander to garnish

Method

1. In 2 litres of water, boil 225g spinach, 160g coriander leaves, 20g mint, 2 medium potatoes, chopped, 4 cloves garlic, 2cm fresh ginger and 1 hot fresh chilli, sliced, 1 tbsp each ground cumin and salt, and ½ tsp crushed cardamom seeds. When the potato is tender, purée and sieve the soup.
2. Add the juice of a lime and a 200ml carton of coconut cream. Check the seasoning - it should be hot, salty, sour and fragrant. Reheat briefly to preserve the colour, and serve with a swirl of coconut cream and a few leaves of coriander or with a curl or two of fresh shaved coconut and a sprig of coriander. Eat with warm naan breads. Recipe by Shona Crawford Poole

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!