Coconut, Spinach and Mushroom Soup
1 onion chopped
4 garlic cloves minced
dash of olive oil
1 pound mushrooms
1/2 pound spinach
4 cups vegetable broth
14 oz. coconut milk
handful parsley chopped
salt and pepper to taste
In large pan saute onion and garlic with oil.
Add mushrooms and cook in medium heat until mushrooms are soft.
Add spinach one handful at a time and stir allowing spinach to cook.
Add broth and coconut milk and bring to boil and simmer for 5 minutes.
Salt and pepper to taste.
Add parsley and stir.
Pairs Well With
If you want to thicken the soup you may add 1 TBSP corn starch diluted.