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Kristin
Spinach coconut soup with garlic croutons
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Ingredients
Directions
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Preheat the oven to 180ºC.
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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.
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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.
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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.
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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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