← All recipes

🍽️ Creamy Coconut Spinach and Leek Soup

302 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 200 g young spinach
• 2 garlic cloves
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp vegetable oil
• 400 ml vegetable broth
• 400 ml coconut milk
• salt
• cayenne pepper

Instructions

1. 1. Wash the leek thoroughly and remove the tough green tops. Slice the leek into thin rings.
2. 2. Wash the spinach and shake it well to remove excess water. Chop the spinach into coarse pieces.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the chili pepper and slit it lengthwise. Remove the seeds to control the heat level.
5. 5. Heat some oil in a pot. Add the chili pepper, garlic, ginger, and leek. Sauté the ingredients for 2 to 3 minutes until soft but not browned.
6. 6. Deglaze the pot with the vegetable broth and coconut milk. Stir well.
7. 7. Let the soup simmer on low heat for about 10 minutes.
8. 8. Add the chopped spinach to the soup. Stir it in until it has wilted.
9. 9. Season the soup with salt and cayenne pepper to your taste.
10. 10. Serve the soup hot.

Nutrition per serving

• kcal: 302
• Protein: 7 g · Fett/Fat: 27 g · Carbs: 8 g