Simple as spring. I add potatoes so that the cream would have a silky smooth consistency, because you won’t achieve that with spinach alone. On the other hand, adding potatoes means you can do away with making roux.

You could substitute the cilantro for another herb, such as lovage, but I love cilantro, and it remains quite subtle in this recipe.

Cream Of Spinach With Cilantro


Serves 4
Preparation 35 min.

250g potatoes, peeled
125g spinach leaves (thick stems removed)
1 smaller parsley root
1 onion
500 ml chicken stock
250 ml coconut milk
1 tbsp olive oil
slice of butter
½ large bunch cilantro
1 tsp lemon juice
½ tsp sugar


In a pot, cook the chopped onion in olive oil and butter until translucent.

Add the chopped parsley root and fry for a few minutes.
Add the stock, chopped potatoes, coconut milk, and salt.

Cook for 20 minutes. Add the chopped spinach and cook for another 10 minutes. Blend until smooth.

Take out 1-2 ladles of the liquid and blend it with the finely chopped cilantro. Add to the rest of the soup and season with salt, lemon juice, and sugar to taste.