Spinach ladyfinger soup

Posted on July 9, 2009. Filed under: Starter | Tags: , , , |

4 tbsp olive or groundnut oil
1 onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 small carrot, cut into coarse rounds
10 green beans cut into 2.5cm/1in pieces
6 okra pods, trimmed at the ends and cut crossways into coarse slices
450g/1lb fresh spinach, well washed and cut crossways into strips 1cm/½in wide.
1-2 hot green chillies, coarsely sliced
750ml/1¼ pint chicken or vegetable stock
400ml/14fl oz can coconut milk, well stirred
salt and freshly ground black pepper
1. Put the oil in a large pan and set it over a medium-high heat. When it is hot, put in the onion, garlic, carrot, green beans and okra. sauté for five minutes.
2. Now put in the spinach and chillies and cook for another five minutes. Pour in the stock, stir and bring to the boil. Cover the pan, reduce the heat to low and simmer gently for 25-30 minutes.
3. Put the soup in a food processor or blender and blend coarsely, or finely, as desired. You will need to do this in several batches. Return the soup to the pan. Add the coconut milk and some salt and pepper to taste. Stir well and bring to a simmer before serving


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