4 tbsp olive oil
1 onion,coarsely chopped
3 garlic cloves,coarsely chopped
1 small carrot,cut into coarse rounds
10 green beans, cut into 1 in pieces
6 okra pods, timmed at the ends and cut crossways into coarse slices
1 lb fresh spinach, well washed and cut crossways into strips 1/2 in wide
1-2 hot green chillies,coarsely sliced
1 1/4 pints chicken stock
14 fl oz can of coconut milk, well stirred
salt and pepper to taste
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. Saute for 5 minutes.
2. Now put in the spinach and chillies and cook for another 5 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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This post was written by admin on November 26, 2010
