Potato, Cabbage, Spinach, Coconut Milk and Turmeric Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp coconut oil (or more)1 medium onion1 large clove of garlic or 2 medium100g of savoy cabbage1/3 of head of white cabbage4 large spinach leaves1 tbsp turmeric powder280g of coconut milkSalt and pepper to taste
Peel the potatoes and rinse.
Heat the coconut oil in a large saucepan.
Fry off the onion and garlic for about 7 minutes.
Add the potato along with some of the stock so the potato doesn't stick.
Cook for about 20 minutes until the potatoes are starting to break up.
Chop all the cabbage roughly.
Add to the mix along with the rest of the stock.
Put the lid on and simmer for another 10 minutes or so.
Stir the turmeric through.
Add the spinach and stir in, simmer for 2 minutes.
Add the coconut milk and just stir in and heat through - not too long.
Put the whole lot in a blender and whizz up - you don't want it completely smooth so I only put my blender on number 1. I like to have some of the potato pieces still recognisable and slightly crunchy cabbage.
If you want it totally smooth, cook it for longer and blend it at a higher speed.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Heat the coconut oil in a large saucepan.
Fry off the onion and garlic for about 7 minutes.
Add the potato along with some of the stock so the potato doesn't stick.
Cook for about 20 minutes until the potatoes are starting to break up.
Chop all the cabbage roughly.
Add to the mix along with the rest of the stock.
Put the lid on and simmer for another 10 minutes or so.
Stir the turmeric through.
Add the spinach and stir in, simmer for 2 minutes.
Add the coconut milk and just stir in and heat through - not too long.
Put the whole lot in a blender and whizz up - you don't want it completely smooth so I only put my blender on number 1. I like to have some of the potato pieces still recognisable and slightly crunchy cabbage.
If you want it totally smooth, cook it for longer and blend it at a higher speed.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 226.5
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 28.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.5 g
- Protein: 4.0 g
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