Green Leaf and Coconut Milk soup

Green Leaf and Coconut Milk Soup

Recipe: Evan der Millner

Take a large bag of dark green 'greens' ( i.e. cabbage/kale type leaves).

Wash these, and chop them up loosely, then microwave them for 5 minutes, or until tender.

Add these to a pot of 500mL of cold water.

Stir in 4 or five cloves of crushed garlic ( or a block of frozen crushed garlic)

Add a lively dash of sesame oil, then toss in

2 cloves followed by

3 black peppercorns or more if you fancy, then add

450 mL thick coconut milk  to this mixture, and finally, add some

salt to taste.

Simmer the soup, then remove from the heat, and blend it with a hand blender until smooth.

Return it to the heat, and add more water if needed until the soup reaches the desired consistency.

Serve.

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