A comforting and filling soup that is packed with flavour. I call this my 'Incredible Hulk soup' and sometimes change up the vegetables - as long as they are green!
1medium potatosuch as Maris piper, peeled and cubed
1large courgettezucchini, cubed
1green chillideseeded and finely diced
240ml| 1 cup hot vegetable stockI used a Kallo cube
1x 400g | 14oz can light coconut milk
100-200g| 3.5-7oz fresh spinach
salt and pepper to season
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4slicesstale ciabattacubed
1-2tbspolive oil
1/2tspgarlic granules
1/2tspdried herbsI used Herbs de Provence
handful crisp spinach leaves to garnish
Instructions
Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
Heat the coconut oil in large pot. Add the spices and stir for a minute.
Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.
Add the spinach and stir. Cook for another 2-3 minutes.
Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
Serve the soup topped with the croutons and a handful crisp spinach leaves.
Notes
I used my air fryer to make the crisp spinach garnish - about 10 minutes on medium heat with a little coconut oil.