Tomato Spinach Soup with Coconut Milk

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  • 14 Roma tomatoes (3 lbs)
  • 2 tbsp olive oil
  • 8 Cloves garlic
  • 1 white or yellow onion
  • 1 tsp dried Oregano
  • Dash of pepper
  • 16 leaves fresh basil
  • 1 tbsp + 1 tsp chicken boulion powder
  • 1 can 13.5oz coconut milk
  • Few cups packed spinach
  1. Chop tomatoes into fourths, chop onion, mince garlic, roughly tear basil leaves.
  2. Sauté garlic, onion and olive oil for a few minutes till tender (8ish).
  3. Add tomatoes, basil, oregano, boulion powder, pepper and cook for another 5 min.
  4. Add coconut milk and use immersion blender to blend.
  5. Add in spinach. Serve with diced Avocado on top and red pepper flakes if you like a kick. Can’t go wrong with fresh bread too. 😋

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