w/out: spinach coconut soup

[Guest guest]

* Exported from MasterCook *

 

Spinach and Coconut Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion

2 teaspoons olive oil

14 ounces spinach

3 ounces creamed coconut

1 1/4 cups vegetable stock

2 cups water

2 cups soy milk

1/2 teaspoon grated nutmeg

salt and freshly ground black pepper

 

1. Finely dice the onion, place in a saucepan with the olive oil and sweat the

onion in the oil until soft.

 

2. Add the spinach and sweat it until soft, approximately 2 minutes. Do not

overcook or the spinach will lose its bright green color.

 

3. Cut the creamed coconut into pieces, place in a food processor with the onion

and spinach, and process. If you do not have a food processor, press the spinach

and onion through a sieve and dissolve the creamed coconut in the stock or

water.

 

4. Return to the pan and add the stock, water, soy milk and nutmeg.

 

5. Bring to the boil, season, to taste with salt and black pepper and serve

immediately.

 

TIP: Creamed coconut is a pure product made from fresh coconut and formed into a

convenient block; available in Indian and Asian groceries or food sections of

the larger supermarkets.

 

Source:

" Vegetarian Cooking Without (2000) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 290 Calories; 21g Fat (60.7% calories

from fat); 9g Protein; 21g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

614mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2

Fruit; 4 Fat; 0 Other Carbohydrates.

 

NOTES : This is quite a rich soup but delicious if served in small portions. Its

light green color makes it look most attractive when served.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0