Caribbean Spinach & Coconut Milk Soup




Adapted from The Oprah Magazine Cookbook, Recipe by Chef Marcus Samuelson of Food Network

Printable Recipe

Ingredients [Serves 2-3]

  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped spanish onion
  • 2 Thai green chillies, minced [You can use jalapeno or remove seeds to reduce heat level]
  • 2 garlic cloves,grated
  • 1 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds,crushed
  • 1/4 tsp black peppercorns,crushed
  • 1 bay leaf
  • 2 cups chicken stock [ or vegetable broth/water]
  • 1 cup coconut milk
  • 1/2 cup heavy cream
  • 10 oz fresh spinach,chopped [equivalent quantity of thawed frozen spinach]
  • 2-3 tbsp fresh lemon juice [adjust to taste]
  • Salt to taste [to be added at last]
  • Red Chilli Flakes, Sour Cream etc for garnish

  • In a heavy bottomed pot,melt the butter on medium heat.While it is melting add the grated garlic and green chillies.Let cook for 30-40 seconds till you start smelling the aroma.
  • Next add the chopped onions and saute till translucent. About 3 -5 minutes.
  • Next add the cumin,crushed coriander seeds, peppercorns and bay leaf.Saute for another 30 seconds.
  • Now, reduce the heat to minimum and add the chicken stock, coconut milk.Let simmer on very low heat for 30 minutes.
  • While the broth is simmering, add the chopped spinach and bring to a boil.Cook for 6-8 minutes till the spinach is cooked.In case you are using thawed frozen spinach, the cooking time will be less. Tip:-To preserve the color of the spinach do not cover the pot.
  • Once the spinach has cooked, reduce the heat to minimum and add the cream and salt to taste.Simmer for a while and remove from heat within 2 minutes.Note:-After adding cream, do not let soup come to a boil.
  • Once the mixture has slightly cooled down, discard the bay leaf & puree in a food processor until smooth.
  • Serve warm in bowls garnished with red chilli flakes,dollop of sour cream/butter etc.
Enjoy and Thanks for Stopping by!

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