Easy recipe Spinach Coconut Soup With Naan Recipe

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one x four hundredg pkt herb garlic (Recipes by ingridients garlic) flavoured naan one tablespoon vegetable oil (Recipes by ingridients vegetable oil) one brown onion, halved, finely chopped two tablespoons mild curry paste (Recipes by ingridients paste) two hundred and fiftyg frozen spinach portions about five hundredml (two cups) chicken or vegetable stock one x four hundredml can coconut milk Salt freshly ground black pepper ninetyg (one third cup) natural yoghurt one tablespoon finely chopped fresh mintStep one Preheat oven to about one hundred and eightyC. Wrap the naan in foil and place in preheated oven for five minutes or until heated through. Spinach Coconut Soup With Naan Recipe. Step two Meanwhile, heat oil in a large saucepan over high heat. Add the onion and cook, stirring, for two minutes or until soft. Add the curry paste (Recipes by ingridients paste) and cook, stirring, for one minute or until fragrant. Add the spinach portions and stock, and bring to the boil. Spinach Coconut Soup With Naan Recipe. Cook, stirring occasionally, for five minutes or until hot. Stir in the coconut milk and remove from heat. Spinach Coconut Soup With Naan Recipe. Use a hand blender to blend until smooth. Season with salt and pepper. Spinach Coconut Soup With Naan Recipe. Step three Stir over low heat until hot. Combine the yoghurt and mint in a small bowl. Spinach Coconut Soup With Naan Recipe. Ladle soup among serving bowls and top with yoghurt mixture. Season with pepper and serve with naan. Spinach Coconut Soup With Naan Recipe.