Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 bunch Malabar spinach, chopped
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Pour in the vegetable broth and coconut milk. Bring to a simmer.
4. Add the chopped Malabar spinach to the pot and cook for 5-7 minutes, until the spinach is wilted and tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot with lime wedges and fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 20g
Carbohydrates: 10g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Coconut oil can be substituted with olive oil or vegetable oil.
- Malabar spinach can be substituted with regular spinach or kale.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Use curry powder instead of individual spices for a different flavor profile.
- Add diced potatoes or sweet potatoes for extra texture and flavor.
Tips and tricks:
- Be careful when blending hot liquids to avoid splatters.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with lime wedges and fresh cilantro.
Garnishes:
Lime wedges and fresh cilantro
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Malabar spinach is a leafy green vegetable that is native to Asia and Africa. It is commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
This soup has a creamy and slightly spicy flavor, with hints of coconut and warm spices.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter course for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian