Creamy Coconut and Lime Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup spring green onion tips, finely chopped
- 2 tbsp minced ginger
- 1.5 cups low-sodium vegetable stock (homemade using filtered water & low FODMAP veggies or try Casa de sante's great FODMAP-friendly range)
- 1.5 cups filtered water
- 3 medium organic potatoes, peeled and cubed
- 1 cup coconut milk (homemade is best but look for one without added sweeteners)
- 2 cups chopped fresh organic spinach
- handful of fresh flat-leaf parsley, washed
- freshly squeezed juice of 1/2 lime
- pinch of paprika, to taste
- Celtic sea salt, to taste
- freshly ground black pepper, to taste
Toppings
- activated pumpkin seeds
- spring green onion tips
Preparation
Heat the olive oil on medium heat in a deep stockpot and add the spring onion tips.
Sautee until golden and then add the ginger. Cook for 1-2 minutes, stirring constantly until mixture becomes fragrant.
Add the stock, water and potato cubes. Cover and turn the heat to high.
Bring to boil and lower heat to medium.
Once the potatoes are almost done, add coconut milk and bring to a boil again.
Add the spinach and cook for 1-2 minutes, then add the parsley, lime juice and seasonings.
Cook for another 1-2 minutes and then turn off the heat.
Allow to slightly cool and add all the soup contents to a blender.
Puree the soup until it is thick and creamy (you may have to scrape down the sides) and return to the pot.
