Calalou Soup

Remove hard roots from spinach, rinse thoroughly under running water, then cut into tender strips. Remove the skin from the onion and finely dice.

Peel the garlic clove. In a saucepan, melt the butter and sauté the diced onion until translucent. Press the garlic through a garlic press and stir-fry briefly.

Add the spinach to the saucepan and stir over medium heat until combined. Pour in the coconut milk, chicken soup, lime juice and orange juice, season and gently bubble the whole thing halfway with the lid on.

Pick the crab meat into small pieces and add to the soup. Simmer on low for another 2 to 3 min, add a few dashes of Tabasco, stir.

Puree and bring to the table.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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