Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 can coconut milk
- 1 bunch spinach, washed and chopped
- 1 lime, juiced
- Salt and pepper, to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the turmeric powder and cook for another minute.
4. Pour in the vegetable broth and coconut milk. Bring to a boil.
5. Add the chopped spinach and simmer for 5 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the lime juice.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Per serving:
- Calories: 180
- Fat: 14g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Spinach can be substituted with kale or chard.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced carrots or bell peppers for more color and flavor.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use fresh ginger for the best flavor.
- Be careful when blending hot liquids.
- Adjust the amount of lime juice to your taste.
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 bowls with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
Chopped cilantro or parsley, sliced green onions, or a drizzle of coconut cream.
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
Crusty bread or a simple green salad.
Troubleshooting advice:
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 a safe temperature of 165°F to prevent foodborne illness.
Food history:
Tahitian cuisine is known for its use of coconut milk and tropical fruits.
Flavor profiles:
This soup is creamy, slightly sweet, and has a hint of spice from the ginger and turmeric.
Serving suggestions:
Serve this soup as a light lunch or dinner.
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