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“Caribbean soup with lovely bright green color.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
  2. Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
  3. Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
  4. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

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