Spicy Spinach And Coconut Soup - cooking recipe

Ingredients

1 1/8 lbs fresh spinach
2 1/4 cups vegetable stock
2 1/4 cups coconut milk
2 garlic cloves
1 onion
1/2 lemon
1/2 red scotch bonnet chili pepper
2 tablespoons olive oil
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
4 tablespoons grated coconut
salt

Preparation

Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
Take seeds off chili pepper and finely chop it.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
Preheat oven on broiler setting.
Add spinach and leave them for 3 minutes or until they wither.
Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
Squeeze lemon, add to soup and season with salt.
Grill grated coconut for 2 minutes in the oven.
Serve in individual bowls and decorate with grilled coconut.