Spinach Coconut Soup With Naan

Dip warm naan bread into this creamy spinach and coconut soup for a hearty winter main.

The ingredient of Spinach Coconut Soup With Naan

• 1 x 400g pkt herb garlic flavoured naan
• 1 tablespoon vegetable oil
• 1 brown onion halved finely chopped
• 2 tablespoons mild curry paste
• 250g frozen spinach portions
• 500ml 2 cups massel chicken style liquid stock see notes
• 1 x 400ml can coconut milk
• salt freshly ground black pepper
• 90g 1 3 cup natural yoghurt
• 1 tablespoon finely chopped fresh mint

The Instruction of spinach coconut soup with naan

• preheat oven to 180u00b0c wrap the naan in foil and place in preheated oven for 5 minutes or until heated through
• meanwhile heat oil in a large saucepan over high heat add the onion and cook stirring for 2 minutes or until soft add the curry paste and cook stirring for 1 minute or until fragrant add the spinach portions and stock and bring to the boil cook stirring occasionally for 5 minutes or until hot stir in the coconut milk and remove from heat use a hand blender to blend until smooth season with salt and pepper
• stir over low heat until hot combine the yoghurt and mint in a small bowl ladle soup among serving bowls and top with yoghurt mixture season with pepper and serve with naan

Nutritions of Spinach Coconut Soup With Naan

fatContent: 570 015 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 19 milligrams cholesterol

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