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Spinach coconut soup with garlic croutons
 
 
4 ServingsPTM20 min

Spinach coconut soup with garlic croutons


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Directions

  1. Preheat the oven to 180ºC.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the soup in bowls, gently stir in the coconut milk in a swirl and sprinkle with the croutons.

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Nutrition

275Calories
Sodium0% DV0g
Fat32% DV21g
Protein16% DV8g
Carbs4% DV12g
Fiber0% DV0g

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