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Friday, 7 April 2017

Caribbean Spinach Soup

Caribbean Spinach Soup

This soup is best to make the day you eat it.  The vivid color diminishes the longer it is cooked or reheated. I like my food spicy, so I like it hotter and would add more heat.  Adjust for you or even omit if you prefer it mild.

4 tablespoons of butter
1 big onion cut into thin slices
4 cups of chopped spinach
6 cups of coconut milk
6 tablespoons of flour
10 cups of vegetable stock
2 teaspoons of Tabasco sauce
Black ground pepper
Plain yogurt as garnish
1. Heat the butter over low heat and cook the onion until it is soft and golden, add the spinach and sauté for a minute.
2. Add the flour until it is well mixed and turn off the fire.
3. Mix all the ingredients, except the yogurt in the food processor.
4. Blend well and sift.
5. Put on the stove on low fire until it becomes thick. 
6. Adjust salt to taste.
7. Top with a swirl of yogurt.

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