Soup with spinach and coconut only seems exotic at first glance, in fact all its ingredients have long been available to residents of almost any country, regardless of geographic location. If you fully work and observe Great Lent, then you just need to support your body with healthy and nutritious foods. Spinach and coconut puree soup can be cooked with a reserve; it is very convenient to take it with you for a snack at work at lunchtime.
Spinach, coconut and celery are a useful set of vegetables, each containing its own set of substances necessary for our body. Coconut and peanut products are quite high in calories, so you should not be zealous with their addition, because lean food should not increase your waistline. The recipe for the soup will appeal to vegetarians, since I cooked it based on Indian cuisine. As you know, in India there are entire cities in which they do not eat animal products, therefore, they know a lot about vegetarian soup.
I advise you to cut fresh coconut in half, you can grow seedlings for flowers in the halves of its shells, it looks beautiful and you don’t need to endure unsympathetic objects accompanying the emergence of seedlings in the house on the windowsill. Before you cut the coconut, make two holes in the top of the nut and pour the coconut milk, you can add it to the soup, if you do not have canned. Dry the remaining coconut chips in a warm and dry place, and then use in sweet pastries or to decorate festive desserts.
- Cooking time: 40 minutes
- Servings: 6
Ingredients for Spinach-Coconut Cream Soup
- 300 g frozen spinach;
- 200 g of celery root;
- 300 g potatoes;
- 1/2 coconuts;
- 50 ml of coconut milk;
- 70 g onions;
- 100 g leek;
- peanuts, olive oil, sea salt.
Method of cooking soup of mashed potatoes with spinach and coconut
Finely chop the onions and leeks, heat the olive oil for frying, put the vegetables in a saucepan and fry over medium heat until soft. You should keep an eye on the bow, it should not turn brown, just put it out slightly.
Peel celery root and potatoes, cut into small cubes, add to saucepan.
Rub a half of coconut on a fine grater. Pour 2 liters of boiling water or vegetable broth, add coconut chips, coconut milk. Cook on medium heat for about 20 minutes, the vegetables should be soft.
When the vegetables are ready, put the frozen spinach in the pan, after the spinach grows and the soup boils again, cook it for 2-3 minutes and remove from the fire.
At this stage, add sea salt to taste and chop the soup with an immersion blender to a state of tender puree.
To get different textures in the cream soup, season it with peanuts fried in a dry frying pan, serve hot and let someone try to say that vegetarian food is fresh and tasteless.
The soup of mashed potatoes with spinach and coconut will entice even convinced meat-eaters into the camp of herbivores. Enjoy your meal!
