I’ve been feeling a bit sorry for myself this week having had minor surgery (on an ingrowing toenail if you must know) and a rotten cold so I was in desperate need of cheering up. Whenever I’m ill – which fortunately isn’t too often – my thoughts turn to comfort food. I definitely crave soup when I’m under the weather and this recipe has become my favourite. It doesn’t take too long to prepare and the kitchen smells wonderful when it’s bubbling away.
So instead of wallowing in self pity – which was not impressing the husband or the dog – I made soup which is actually so robust that it makes an excellent lunch served with a chunk of crusty bread to mop up the bowl with at the end.
2 tablespoons coconut oil
I medium white onion, peeled & finely diced
I large clove of garlic, peeled & crushed
½ teaspoon dried red chilli flakes
4 kaffir lime leaves, crushed into very small pieces
1 heaped tablespoon unsweetened desiccated coconut
1 small to medium butternut squash (or 1 small pumpkin), peeled, seeds removed & chopped into 2cm cubes
1 x 400ml tin coconut milk
1 vegetable stock cube (I used Knorr vegetable stock pot)
2 big handfuls of fresh spinach, washed and drained
Salt & pepper to taste
- Over a medium heat, melt the coconut oil in a solid bottomed pan and add the chopped onion and crushed garlic. Allow to cook, occasionally stirring, until the onion is soft and translucent but not browned.
- Add the dried red chilli flakes, the crushed kaffir lime leaves and the desiccated coconut and stir to combine. Add the chopped butternut squash or pumpkin cubes and stir everything for one minute.
- Add the tin of coconut milk and the water plus the stock cube and stir. Allow the soup to bubble gently uncovered for 12 – 15 minutes until the squash is just tender when pricked with a knife.
- Add the washed spinach to the pan and stir for about a minute until it has wilted.
- Ladle the soup into bowls, eat and enjoy. Add salt and pepper to taste.