Spinach Coconut Soup with Chickpeas and Rosemary

Summary

Ingredients

• 1 large onion (s), diced
• 1 clove (s) garlic, finely chopped
• 3 tablespoon olive oil
• 600 g spinach leaves
• 500 ml vegetable stock
• 300 ml coconut milk
• 200 g canned chickpeas
• salt and pepper
• basil
• rosemary
• chives

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Instructions

1. Chop the onion and chop the garlic in olive oil until translucent. Then add the thawed spinach leaves and cook for 5 minutes. Pour in the broth and coconut milk and simmer for another 5 minutes, then season and puree (only with leaf spinach will the color turn so beautifully green). Then finally add the chickpeas and let them get hot in the soup.