Sri Lankan kola kenda with spinach and coconut

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A soothing Sri Lankan herbal rice soup with spinach, coconut milk and garlic.

Serves: 4 people

Preparation time: 15 min

Ingredients

• cooked rice – 1 cup
• baby spinach – 4 cups
• coconut milk – 2 cups
• water – 2 cups
• garlic cloves – 2
• onion, chopped – 1/2
• salt – to taste
• black pepper – to taste

Method

1. Blend the spinach with the water until very smooth.
2. Put the spinach mixture in a saucepan with the rice, coconut milk, garlic and onion.
3. Bring to a gentle simmer and cook for 10 minutes while stirring from time to time.
4. Blend again if you want the soup completely smooth, then season with salt and black pepper.
5. Serve the kola kenda warm in bowls.