• Ingredients
  • 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


  • Method

Step 1

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.

Step 2

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.

Step 3

Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.

Step 4

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