4 cups (32oz.) low-sodium vegetable or chicken stock
1 can (13 oz.) coconut milk
Salt and pepper
Directions
Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry until softened but not brown, about 3-4 minutes
Add spinach to the pan. Sir until spinach is wilted. Add the stock and potato and bring to a boil. Lower heat and simmer for about 10-15 minutes. Let cool about 10 minutes.
Pour soup into blender and process until smooth. Do not overfill the blender. Work in batches.
Return soup to the pan, add coconut milk and season to taste with salt and pepper. Heat until almost boiling.
Tip
If coconut milk is not available, substitute 2% lowfat milk