Vegetable Spinach Soup

2 tbsp Olive Oil
1 medium Onion, diced
2 clove Garlic, finely chopped
1/2 tsp Nutmeg, ground
3 cups sliced Zucchini
2 cups Baby Spinach
2 cups Vegetable Stock
3/4 cup Coconut Milk
1 tsp Salt
1 tsp Pepper, black

In a large pan on medium heat, fry onion, garlic, and nutmeg in olive oil for five minutes, or until onion has softened. Add zucchini and cook for a further five minutes.

Add spinach and cook until just wilted. Add stock, cover pan, and simmer for 5 to 10 minutes, or until zucchini is tender.

Purée soup in an electric blender or use an electric beater. Serve.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user EDMONDSDEB.