Cream of Spinach and Coconut Soup

Cream of Spinach and Coconut Soup


  • 25g Butter
  • 1 Onion chopped
  • 1 Potato chopped
  • 450-500 g Spinach washed and chopped
  • 750ml  Vegetable stock
  • Salt and Pepper
  • 50g Creamed Coconut
  • 150ml Milk
  • Creme Fraiche
  • Parmesan



Melt the butter in a large pan and add the onion and potato and cook gently for 5 mins, stir occasionally to prevent sticking, then add the spinach and stock. Cover and simmer gently for 15 mins, or until the vegetables are tender. Do not over cook or the spinach will loose its bright green colour.- It looks like mine has! Add the coconut and when melted puree in the pan with a stick blender then stir in the milk, adjust seasoning and reheat carefully without boiling. Put into bowls top with a good dollop of Creme Fraiche and a tasty grating of parmesan. Serve with some fresh crusty bread.

Taken from Entertaining with Cranks Kay Canter and Daphne Swann

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