This Green vegetable Coconut Soup was made in the same vain as my korma soup, way too much coconut that it drowned the vegetables, but it was proper lush I tell you.
I think D enjoyed it more so because of the fresh fennel, peeking out from the sides like angel wings.
We used to grow it a lot of fennel when we had an allotment and eat it quite a bit. But its been a while. I picked it up with plans to make something else, then ended up throwing it into this Green Vegetable Coconut Soup and I am so glad it did. It made for a wonderful change. Thick, the consistency of Pea Veloute and colour just as vibrant - green and gold.
I am sharing this Red Cabbage Purple Potato Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen and with Eat Your Greens hosted by my co-host The Veg Hog.
Green Vegetable Coconut Soup
Serves 2 - 3
1 onions, finely sliced
1 tablespoon freshly grated ginger
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 - 1 teaspoon chilli flakes
140g green beans, topped and tailed
100ml vegetable stock
1 fennel, cored and sliced
1 x 400g coconut milk
100g baby spinach
Salt and pepper to taste
In a wide pan, heat the oil then add in the ginger, and spices.
Saute for a few minutes, then stir in the green beans and vegetable stock and cook on medium heat to soften, followed by the fennel.
Stir in the coconut milk.
Bring it to a gentle boil, then reduce heat to ensure the vegetables are cooked through and the spinach leaves have wilted.
Taste and adjust seasoning.
Stir in the coriander, then serve immediately either with rice or as a soup.