Dominican Spinach Soup

Name: Dominican Spinach Soup
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 2 cups of chopped spinach; 3 cups of coconut milk; 3 tablespoons of flour; 5 cups of chicken (or vegetable) stock; 1 unit big onion cut into thin slices; ½ teaspoon of tabasco sauce; 6 tablespoons of plain yogurt (optional); 2 tablespoons of butter; 1 unit black ground pepper; 1 unit salt

Dominican Spinach Soup from the Recidemia collection

vegetarian

Prep5 min

Cook0 min

Total5 min

Servings4

Difficultyintermediate

Ingredients

of chopped spinach
2 cups
of coconut milk
3 cups
of flour
3 tablespoons
of chicken (or vegetable) stock
5 cups
big onion cut into thin slices
1 unit
of tabasco sauce
½ teaspoon
of plain yogurt (optional)
6 tablespoons
of butter
2 tablespoons
black ground pepper
1 unit
salt
1 unit

Method

Melt butter in a large pot over medium heat, then add the sliced onion and cook until soft and translucent, about 5 minutes.

Sprinkle flour over the softened onion and stir constantly for 1-2 minutes to create a light roux, being careful not to brown it.

Pour in the chicken or vegetable stock gradually while stirring to avoid lumps, then bring the mixture to a simmer.

Add the chopped spinach and stir well to combine, cooking for 2-3 minutes until the spinach begins to soften.

Pour in the coconut milk and stir thoroughly to blend with the stock, then return to a gentle simmer.

Season with Tabasco sauce, salt, and black ground pepper to taste, stirring to distribute the seasonings evenly.

Simmer the soup for 10 minutes, allowing the flavors to meld together and the spinach to fully incorporate.

Stir in the plain yogurt if using, blending it smoothly into the hot soup until no streaks remain.

Ladle the soup into bowls and serve hot, adjusting seasonings as needed.

Dominican Spinach Soup

Ingredients

Method

What Makes This Variant Distinct

Cuisines