Spinach and Okra Soup

• 4 tablespoons olive or groundnut oil
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 small carrot, cut into coarse rounds
• 10 green beans, cut into 2.5cm (1in) pieces
• 7 okra, 6 trimmed and cut crossways into coarse slices
• 1 very thinly sliced, to garnish
• 450g (1lb) fresh spinach,well washed and cut crossways into strips 1cm (½in) wide
• 1–2 fresh hot green chillies, coarsely sliced
• 750ml (1¼ pints) chicken stock
• 400ml (14fl oz) tin coconut milk, well stirred
• salt and freshly ground black pepper

METHOD:

1. Put the oil in a large pan and set it over medium–high heat.
2. When the oil is hot, put in the onion, garlic, carrot, green beans and okra.
3. Saute for 5 minutes.
4. Now put in the spinach and chillies and cook for another 5 minutes. Pour in the stock, stir and bring to the boil.
5. Cover the pan, reduce the heat to low and simmer gently for 25–30 minutes.
6. Put the soup in a food processor or blender and blend coarsely or smoothly, as desired.
7. You will need to do this in several batches. Return the soup to the pan.
8. Add the coconut milk and some salt and pepper to taste.
9. Stir well and bring to a simmer.
10. Garnish with a few thin slices of okra and serve.