Ingredients

4 big handfuls of spinach, washed, blanched and shocked

2 leeks, chopped

2 stalks celery, chopped

2 red onions, chopped

4 cloves garlic, chopped

1 piece ginger, grated

Method

Fry leek, celery, onion and ginger until translucent and fragrant. You can add flavour to suit your personal

taste - for example, Chinese five spice, chilli or Moroccan spice will all compliment this dish. Add blanched

spinach and coconut milk. Blend all together, garnish and serve.

Garnish

Use a teaspoon of roasted chilli paste - available at most Asian or speciality stores, which you can melt with a

little hot water. Add oil, freshly chopped coriander and fresh coconut slivers.

Note - If re-heating, do not bring the soup to the boil as this will change the colour from a vibrant green to a

dull grey.

Enjoy