Serves: 4 persons

Time: 40 minutes

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 tsp Aduna Moringa Powder                                                    

1.25 litres vegetable stock

1 tbsp coconut oil                                                                                             

300g baby spinach

2 medium onions, sliced                                                                                  

Generous grating of nutmeg

1 clove of garlic, sliced                                                                                    

Salt and pepper, to taste

2 medium potatoes, peeled and chopped into 1cm cubes

4 tbsp coconut cream

𝗠𝗲𝘁𝗵𝗼𝗱:

(1) In a large saucepan, sauté the onions in coconut oil over medium heat for approx. 5 minutes or until soft but not browned.

(2) Add the garlic and potatoes and continue to cook, stirring, for a further 2 minutes. 

(3) Add the stock and bring to the boil. Reduce the heat and leave to simmer for approx. 10 minutes.

(4) Add the spinach leaves, and simmer for a further 10 minutes. 

(5) Remove from the heat and leave to cool a little before stirring in the moringa, nutmeg and salt and pepper. 

(6) Purée the soup in a blender until very smooth.

(7) Serve with a swirl of coconut cream and a little extra nutmeg.

Enjoy!