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Spinach Coconut Soup With Naan


Dip warm naan bread into this creamy spinach and coconut soup for a hearty winter main.

The ingredient of Spinach Coconut Soup With Naan

  • 1 x 400g pkt herb garlic flavoured naan
  • 1 tablespoon vegetable oil
  • 1 brown onion halved finely chopped
  • 2 tablespoons mild curry paste
  • 250g frozen spinach portions
  • 500ml 2 cups massel chicken style liquid stock see notes
  • 1 x 400ml can coconut milk
  • salt freshly ground black pepper
  • 90g 1 3 cup natural yoghurt
  • 1 tablespoon finely chopped fresh mint

The Instruction of spinach coconut soup with naan

  • preheat oven to 180u00b0c wrap the naan in foil and place in preheated oven for 5 minutes or until heated through
  • meanwhile heat oil in a large saucepan over high heat add the onion and cook stirring for 2 minutes or until soft add the curry paste and cook stirring for 1 minute or until fragrant add the spinach portions and stock and bring to the boil cook stirring occasionally for 5 minutes or until hot stir in the coconut milk and remove from heat use a hand blender to blend until smooth season with salt and pepper
  • stir over low heat until hot combine the yoghurt and mint in a small bowl ladle soup among serving bowls and top with yoghurt mixture season with pepper and serve with naan

Nutritions of Spinach Coconut Soup With Naan

fatContent: 570 015 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 19 milligrams cholesterol

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