Maris piper, peeled and cubed
-1 large courgette zucchini, cubed
-1 green chilli deseeded and finely diced
-240 ml | 1 cup hot vegetable stock I used a Kallo cube
-1 x 400g | 14oz can light coconut milk
-100-200 g | 3.5-7oz fresh spinach
-salt and pepper to season
-4 slices stale ciabatta cubed
-1-2 tbsp olive oil
-1/2 tsp garlic granules
-1/2 tsp dried herbs I used Herbs de Provence
-handful crisp spinach leaves to garnish
Instructions
1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little colored. Set aside.
2. Heat the coconut oil in a large pot. Add the spices and stir for a minute.
3. Add the leek, potato, courgette, and chili and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork-tender.
5. Add the spinach and stir. Cook for another 2-3 minutes.
6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
7. Serve the soup topped with the croutons and a handful of crisp spinach leaves.
3. Toasted Coconut Butternut Squash Soup
This soup is healthy, yet both savory and sweet with the base of butternut squash and a garnish of toasted coconut! Finish it off with pomegranate seeds, parsley, and toasted pumpkin seeds for a