- 2 bunches English spinach, stems trimmed
- 25g butter
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 2 cups Gravox Real Vegetable Stock
- 1/2 (700g) cauliflower, cut into florets
- 270ml can lite coconut milk
- 1/4 teaspoon ground nutmeg
- pinch of cayenne pepper
Rinse spinach leaves, shaking off excess water. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.
Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.
Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper.
Source Super Food Ideas – May 2007 , Page 51
Recipe by Tracy Rutherford