The Phantom Forest Eco Reserve, Knysna, Garden Route, South Africa
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Spinach and coconut soup with roasted chilli oil


  • 4 big handfuls of spinach, washed, blanched and shocked
  • 2 leeks, chopped
  • 2 stalks celery, chopped
  • 2 red onions, chopped
  • 4 cloves garlic, chopped
  • 1 piece ginger, grated


Fry leek, celery, onion, garlic and ginger until translucent and fragrant. You can add flavour to suit your personal taste – for example, Chinese Five Spice, Chilli or Moroccan spice will all compliment this dish. Add blanched spinach and coconut milk. Blend all together, garnish and serve.


Use a teaspoon of roasted red chilli paste – available at most Asian stores – which you can melt with a little hot water. Add oil, freshly chopped coriander and fresh coconut slivers.

Please note: If reheating, do not bring the soup to the boil as this will change the colour from a vibrant green to a dull grey.

Plate up and enjoy!

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Bon Appetit!
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Phantom Forest Eco Reserve