SPINACH, COCONUT AND ZUCCHINI SOUP

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I have been trying to train our dog Brutus. Trying and, mostly, failing. Not only is he a headstrong hound, notoriously hard to train, he also only came into our lives when he was six months old and already set in his ways.
Well this spinach soup also has associations for me and not very pleasant ones. I have been making versions of this recipe for years and I was all set to post it on the blog a couple of years ago.
A big thank you to Tefal for sending me a set of their Ingenio induction pots. These are by far my favourite pots thanks their clever stacking system – space is a real issue when you have as many props as I do! More detailed review here.

INGREDIENTS

• 1-2 tbsp coconut oil or vegetable oil
• 1 tsp mild curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 large leek topped and tailed, finely diced
• 1 medium potato such as Maris piper, peeled and cubed
• 1 large courgette zucchini, cubed
• 1 green chilli deseeded and finely diced
• 240 ml | 1 cup hot vegetable stock I used a Kallo cube
• 1 x 400g | 14oz can light coconut milk
• 100-200 g | 3.5-7oz fresh spinach
• salt and pepper to seas
• 4 slices stale ciabatta cubed
• 1-2 tbsp olive oil
• 1/2 tsp garlic granules
• 1/2 tsp dried herbs I used Herbs de Provence
• handful crisp spinach leaves to garnish
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INSTRUCTIONS

1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
2. Heat the coconut oil in large pot. Add the spices and stir for a minute.
3. Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
4. ........................

for full recipes please see : www.supergoldenbakes.com

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