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.