Kiwifruit is surprisingly versatile and one of my favorite things to add to light summer soups and fresh salsas — if I’m not just cutting and scooping them right out of the skin! You can typically get your hands on kiwifruit between May and October, so have fun experimenting with them in your savory summer dishes.
Kiwifruit is an excellent source of Vitamin C, E, potassium and fiber and it complements the spinach so well in this recipe…the seeds also lend an interesting crunch (my favorite) to the final texture!
Kiwi and Spinach Summer Soup with Fresh Jalapeno
- 1 tablespoon butter
- 1 minced clove garlic
- 1/4 cup chopped shallots
- 1 cup fresh chopped organic spinach
- 1/2 cup chopped kiwi
- 1 sliced jalapeno
- 1 cup chicken or vegetable stock
- 1/4 cup coconut milk or cream
- Fresh ground salt and pepper
Set a large pot over medium heat and saute the butter, garlic and onions until translucent and fragrant. Add the spinach, jalapeno and kiwi and cook until the spinach is soft. Stir in the soup stock and bring to a gentle boil. Remove from heat and blend with an immersion blender until smooth. Stir in the coconut milk and season with salt and pepper to taste.
Garnish with chopped greens, kiwi and extra jalapeno slices and enjoy immediately!
This recipe also features organic ingredients from my SPUD delivers box. Support sustainable farmers and score $20 off your order with promo code CREDM-LUKMAE! Special thanks to Zespri Kiwifruit for sponsoring this post and for the delicious fresh kiwifruit sampling!