Palm Nut Soup with a Twist

Ingredients

• 500g (17.6 oz) palm nut pulp 500g (17.6 oz) palm nut pulp
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a blender, blend the palm nut pulp with water until smooth. Strain the mixture to remove any solids and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until fragrant and the onions are translucent.
3. 3.
   Add the diced tomatoes, sliced carrots, and diced bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the palm nut pulp mixture, vegetable broth, and coconut milk. Stir well to combine.
5. 5.
   Season the soup with ground cayenne pepper, ground coriander, salt, and pepper. Adjust the seasoning according to your taste.
6. 6.
   Simmer the soup over low heat for about 30 minutes, allowing the flavors to meld together.
7. 7.
   Just before serving, stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.
8. 8.
   Serve the Palm Nut Soup hot with fufu or rice for a complete and satisfying meal.

Treat your ingredients with care...

• Palm nut pulp — Ensure that the palm nut pulp is properly strained to remove any solids, as this will result in a smoother soup.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
• Spinach leaves — If fresh spinach is not available, you can substitute with frozen spinach. Thaw and drain it before adding it to the soup.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add some chopped chili peppers.
• To make the soup even creamier, you can add a dollop of coconut cream on top before serving.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Serving advice

Garnish the Palm Nut Soup with a sprinkle of fresh cilantro or parsley for added freshness and color. Serve it alongside a portion of fufu or steamed rice to complete the meal.

Presentation advice

Serve the Palm Nut Soup in individual bowls, ensuring that each serving is generously topped with colorful vegetables and a drizzle of coconut milk. Pair it with a side of fufu or rice, and garnish with a sprig of fresh herbs for an appealing presentation.