With all this amazing weather the vegetable patch is thriving, if a little bit thirsty! I needed a recipe to use up some of the spinach and chard, and a soup seemed like the best way to use up large quantities of it. I know that in this weather soup is probably the last thing you want to eat, but this soup freezes very well, and I just ate some of it cold for lunch and it was suprisingly refreshing and delicious.
Spinach is massively underrated; it is versatile, tastes great and it is just so good for you. It is packed full of vitamin A, iron and vitamin C. Iron is so important in the body, it plays a key role in distributing oxygen all over your body through your blood. Since many people get a lot of their iron intake from meat, spinach is a real winner for vegans and vegetarians!
Swiss chard is equally versatile, delicious and underrated! It is also high in vitamins A, C and K, making this soup super healthy. Who would imagine that something so yummy could give you glowing skin, stronger immunity against infections, quicker healing time for wounds….?
Thai food is without a doubt my absolute favourite, so what better to combine my veg with than garlic, ginger, chilli and coriander, which all have their own long lists of nutritious properties. Coconut milk is the perfect ingredient for achieving a creamy texture without the use of dairy products, and a squeeze of fresh lime juice is a great addition to make the soup taste really fresh, light and summery.
1 cup coconut milk
3 cloves garlic
1 red onion
1 knob ginger
1 knob coconut oil
bunch of fresh coriander
lots of spinach and chard (I used about 200g of each)
3 cups water
juice from 1 lime
as much or as little chilli as you like!
salt or a dash of soy sauce
Start by peeling and roughly chopping the onion, garlic and ginger. Chop the chilli, spinach and coriander, and measure out the coconut milk.
Heat a knob of coconut oil until melted, then add the red onion. Heat, stirring continuously, until the onions begin to brown, then add in the garlic, ginger and chilli. Continue to heat for a few minutes until the garlic and ginger start to brown, but be careful not to let the garlic burn.
Next pour in the water and coconut milk and bring to the boil. As soon as the soup starts to boil, through in the chard and spinach and remove from the heat. The leaves will wilt very very quickly! Leave to cool for a few minutes, then blend with the coriander and lime juice until you reach your desired consistency. I like this soup to be completely smooth.
Season with salt or soy sauce and garnish with a few torn coriander leaves and some chilli, or a slice of lime. Can be served either hot or cold.