250g spinach - rinsed, remove roots and sliced thinly
5 sprigs of mint leaves - pluck out the leaves & keep a few for garnishing
5 shallots - sliced thinly
5 garlic - sliced thinly
1 cup coconut cream/milk
1 tsp Mexican chilly powder
1 tbsp butter
Grated cheese as needed
salt and pepper to taste
Preparation:
Heat butter and when heated, sweat the shallots and garlic in for about 1-2 mins.
Add in the spinach and mint leaves.
Stir all together and remove from heat once the spinach and mint becomes soft.
Put into a food processor/blender, add the coconut cream and pulse to get a thick purée.
Pour this puree into a pot and let is simmer.
Add water if you like to dilute the puree.
Season with salt, mexican chilly powder (sparingly) and pepper.
Once heated through, remove and pour into serving bowl/cup.
Sprinkle the cheese on top and garnish with mint leaves before serving immediately.
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