Spinach and Coconut Soup

This is my favourite soup, it is such a fantastic colour and the addition of coconut milk and cayenne pepper seems to turn a simple spinach soup into something exotic and Asian. This soup is also high in fibre, I have often thought that you could hide other veggies in this soup to boost it up even more. Most people will look at you rather strangely when you serve them this soup, the brilliant green seems to be a little bit off-putting but once they have tasted it they will be begging you for more!

2 bunches English spinach, stems trimmed, rinsed
25g butter
1 brown onion, diced
2 garlic cloves, crushed
2 cups vegetable stock
700g cauliflower
270ml coconut milk
1/4 teaspoon ground nutmeg
pinch of cayenne pepper

1. Melt butter in a large saucepan over medium heat. Add onion and cook for five minutes or until tender. Add garlic and cook, stirring for one minute.
2. Add stock and cauliflower. Cover and bring to the boil, cook until tender. Add spinach and cook for two minutes until just wilted.
3. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan over medium heat.
4. Add 1 cup of coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Serve drizzled with coconut accompanied by naan bread.

Serves 4