Spinach and Coconut Puree Soup
Soup puree with spinach and coconut 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 Lent, then you just need to maintain your body with healthy and nutritious foods. You can cook soup puree with spinach and coconut with a margin, it is very convenient to take it with you for a snack at work at lunch time.
Spinach, coconut and celery are a useful set of vegetables, each of which contains its own set of substances necessary for our body. Coconut and peanuts are quite high-calorie foods, so don’t be zealous in adding them, because lean foods should not increase your waistline. The recipe for the soup will appeal to vegetarians, as I cooked it for reasons inspired by Indian cuisine. As you know, in India there are whole cities in which they don’t eat animal products, therefore, they know a lot about vegetarian soup.
I advise you to cut fresh coconut in half, in the halves of its shell you can grow seedlings for flowers, it looks beautiful and you do not need to endure on the windowsill unsympathetic objects that accompany the appearance of seedlings in the house. Before you cut the coconut, make two holes in the top of the nut and drain the coconut milk, it can be added to the soup, if you do not have canned. Dry the remaining coconut flakes in a warm and dry place, and then use them in sweet pastries or to decorate holiday desserts.
- Time for preparing: 40 minutes
- Servings Per Container: 6
Ingredients for Spinach and Coconut Puree Soup
- 300 g frozen spinach;
- 200 g of root celery;
- 300 g of potatoes;
- 1 2 coconut;
- 50 ml of coconut milk;
- 70 g of onions;
- 100 g leek;
- peanuts, olive oil, sea salt.
Method for making mashed soup 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 need to keep an eye on the onion, it should not turn brown, just slightly extinguish it.
We clean the celery root and potatoes, cut into small cubes, add to the pan.
Rub half the coconut on a fine grater. Pour 2 liters of boiling water or vegetable broth, add coconut flakes, coconut milk. Cook over medium heat for about 20 minutes, the vegetables should become 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 heat.
At this stage, add sea salt to taste and grind the soup with a submersible blender until a smoothie is tender.
To get different textures in mashed soup, season it with roasted peanut nuts in a dry frying pan, serve it hot, and let someone try to say that vegetarian food is fresh and tasteless.
Soup puree with spinach and coconut will lure even staunch meat-eaters into the camp of herbivores. Enjoy your meal!