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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Carefully clean spinach leaves and pinch off the stems if they’re thick and tough. Chop spinach leaves roughly. | 2. Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon. | 3. Take seeds off chili pepper and finely chop it. | 4. Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes. | 5. Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes. | 6. Preheat oven on broiler setting. | 7. Add spinach and leave them for 3 minutes or until they wither. | 8. Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter. | 9. Squeeze lemon, add to soup and season with salt. | 10. Grill grated coconut for 2 minutes in the oven. | 11. Serve in individual bowls and decorate with grilled coconut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1 1/8			37.125	6.5812	3.7125	0.5062
vegetable stock	2 1/4	cups		24.8625	4.6244	1.1934	0.3481
coconut milk	2 1/4	cups		1242.0	29.916	12.366	128.736
garlic clove	2			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
lemon	1/2			0.6404	0.2058	0.0243	0.0066
chili pepper	1/2			0.625	0.1478	0.0312	0.0031
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin powder	2	teaspoons		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
coconut	4	tablespoons	grated	96.9	11.0181	0.6651	5.9479
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.