Spinach Cream Soup with Coconut and Carrots

Ingredients

• 400 g spinach
• Salt
• 150 g waxy potatoes
• 2 Spring Onions
• 2 tbsp plant oil
• 600 ml Vegetable Broth
• 200 ml coconut milk
• pepper (ground)
• coconut chips
• carrot chips

Instructions

1. 1.

   Wash, trim and drain the spinach. Briefly blanch in salted water, shock in ice water, drain and roughly chop.

2. 2.

   Peel and dice the potatoes. Slice the spring onions into rings. Sauté the onions in hot oil, add the potatoes and deglaze with vegetable broth. Simmer gently for about 15 minutes.

3. 3.

   Add coconut milk and spinach to the pot and blend until smooth. Strain through a sieve if desired. Adjust thickness by simmering longer or adding more broth.

4. 4.

   Season with salt and pepper to taste. Serve garnished with coconut chips and carrot chips.