This fragrant soup owes its creamy texture to the puréed almonds. As with all soups, don’t neglect the garnishes, which make all the difference.
Pour coconut oil into a pot with onion. Cook on medium for a few minutes until they’re a light golden. Add almonds and cook for a few minutes, stirring constantly. Set aside ¼ of the onion/almond mix.
Add spices and spinach- well washed and drained. Stir well and sauté 3 more minutes. Add stock, salt and pepper and bring to a boil.
Remove from heat and purée until velvety with a stick blender. Add water is soup is too thick. Garnish with a splash of olive oil and reserved onions and almonds. Sprinkle on turmeric for decoration.
A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home