Spinach And Potato Soup

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 450 g baby spinach, washed and chopped
• 175 g potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons cumin powder
• 1 teaspoon turmeric
• 50 g fresh grated coconut or 50 g desiccated coconut
• 1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
• 1 inch gingerroot, chopped (i use more)
• salt & freshly ground black pepper
• natural yoghurt (to garnish)

Recipe

• 1 heat the oil (the recipe says virgin olive oil i must add).
• 2 saute the onione till translucent.
• 3 add the ginger and garlic and saute add the spices and cook over medium heat for 2-3 mins stirring now and then add the spinach, potatoes and coconut and stir till the spinach has wilted.
• 4 take care not to overcook the spinach.
• 5 pour in the stock and heat until it boils.
• 6 lower the heat and simmer for 15 mins till the potatoes are well cooked.
• 7 take off fire.
• 8 cool.
• 9 blend in a mixer until smooth.
• 10 return to the vessel and re cook.
• 11 adjust the consistency to what you like (thick or thin).
• 12 (add water or stock if need be) serve in bowls with a swirl of the yoghurt.