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SPINACH AND COCONUT SOUP

Spinach & Coconut soup
Try this delicious and exotic warming soup
Ingredients:

25g/1oz butter

1 medium onion, chopped

1 litre/2 pints vegetable stock

450g /1 lb fresh spinach, large central veins removed before weighing

42g/1½ oz creamed coconut, grated

salt and pepper

125ml/¼ pint double cream

Method:

  1. In a large saucepan melt the butter and cook the onions, covered for 10 mins.
  2. Pour in the stock and bring to the boil
  3. Add the spinach, coconut and seasoning, cover and simmer for 15 mins.
  4. Allow the soup to cool slightly. Process the soup well, return to the pan and stir in the cream. Heat gently.
  5. Check seasoning and serve with a swirl of cream.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.