Spinach coconut soup with garlic croutons

Name: spinach coconut soup with garlic croutons
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 clove garlic; 2 cut White bread; 1 onion; 0.5 Red pepper; 600 gram Spinach; 400 milliliters vegetable stock; 0.5 lime; 200 milliliters coconut milk

Ingredients

4 tablespoon olive oil
1 clove garlic
2 cut White bread
1 onion
0.5 Red pepper

600 gram Spinach
400 milliliters vegetable stock
0.5 lime
200 milliliters coconut milk

Directions

Preheat the oven to 180ºC.
Mix 2 tablespoons of oil with the garlic and a pinch of salt and swirl the bread cubes through. Spread the bread on the baking tray and fry the croutons in the oven for 8-10 minutes until golden brown.
In the meantime, heat the rest of the oil and fry the onion and red pepper. Once the onion has been glazed, add the spinach and cook until everything has shrunk.
Add the stock and lime juice and warm for 2 minutes. Puree the whole with a hand blender to a smooth soup. Season with salt and pepper.
Serve the soup in bowls, gently stir in the coconut milk in a swirl and sprinkle with the croutons.