• 25g (1oz) butter
  • 1 onion, finely chopped
  • 250g (9oz) fresh spinach, washed and roughly chopped
  • 1 large potato, peeled and chopped
  • 75g (3oz) creamed coconut
  • 1 litre (1¾ pt) vegetable or chicken stock
  • 1 clove  garlic, finely chopped
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • A squeeze of fresh lemon juice
  • Freshly grated nutmeg
  • A few bacon rashers (optional)

Melt the butter in a large saucepan and cook the onion, garlic and potato gently, with a lid on the pan for about 10 minutes, without browning. Stir in the cumin and cook for a few minutes. Add the stock, bring to the boil, cover and simmer gently until the vegetables are cooked — about 15 minutes. Then stir in the creamed coconut and spinach and cook until the spinach just starts to wilt. Pour into a liquidiser and puree until smooth. If it’s too thick add a little milk. Return to the saucepan and add a squeeze of lemon juice and freshly grated nutmeg. Taste for seasoning.

Garnish with crispy bacon pieces and croutons. If the soup is the main meal, serve with a poached egg on top.