Coconutty Cream Of Spinach Soup
1/2 Cup of Raw Macadamia Nuts
4 cups of Spinach
1 small Onion
2 cloves of Garlic
1 small thumb of Ginger
4 cups of Veggie Broth
1 cup of Coconut Milk
1 tsp Coconut Oil
Juice of 2 Key Limes
Salt & Pepper To Taste
A pinch of Cracked Red Pepper
A dollop of plain Coconut Yogurt
Soak the Macadamia Nuts for 2 hours prior to using them in the soup. Soaking the nuts makes them more nutritious and will make it easier to blend into the soup.
Dice the onion, garlic and ginger.
Start by sauteeing the onion, garlic and ginger in coconut oil over medium heat for a few min til the onions soften up. Add the rest of the ingredients and bring the soup up to a simmer.
After a few min, use a submersion blender or put the soup into a regular blender and puree.
If you want the soup to be very thick and creamy, then use less broth. In this recipe, its creamy but not very thick.
This recipe made 6 cups of soup.