Spinach Soup

Ingredients : 

• 20g coconut oil
• 2 medium onions, sliced
• 1 clove of garlic, sliced
• 2 medium potatoes, peeled and chopped into 1cm cubes
• 1.25 litres vegetable stock
• 300g baby spinach
• nutmeg
• 4 tbsp coconut cream
  Steps :

1. In a large sauce pan medium heat sauté the onions in coconut oil. Cook gently for 6 minutes or until soft (but not brown). Add the garlic and potato cubes and cook, stirring, for an extra 2 minutes.
2. Add the stock, increase the heat and bring to the boil. Reduce the heat and simmer gently for about 10 minutes. Add the spinach leaves, increase the heat again and simmer for a further 10 minutes.
3. Remove from the heat and allow to cool a little. Purée the soup in a blender until smooth. Season with some freshly grated nutmeg, coconut yogurt…

Written by NOEMIE CAZIER

I live in Paris, France and I switched from a vegetarian to a vegan diet about 10 month ago. My goal is to show that vegan food can look as good as any food. Lots of people think that when you’re vegan you just eat salad. But it can be really so much fun! I’m really fond of Asian food, pasta and pizza so why not make them healthier with a veggie based sauce? Once you get the idea that you can create your usual meal in a vegan mood, it becomes a fun challenge and practical- ly anything is possible, pancakes, purées, fries, gyoza, veggie burger, even vegan cheese!