I made some soup a couple of days ago. Yes, I have nothing better to post right now.
Well, yeah, I cooked some soup. I guess I could give you the recipe, but that’s about all I’ve got for today.
- 4 cups chicken (or in our case we used vegetable) stock broth
- 3 stalks of broccoli (cut off the stalk ends)
- 1 bag of frozen spinach
- 6 peeled carrots
- 1 can of coconut milk (I used light unsweetened)
- 2 fresh bay leaves
- 1 medium yellow onion, chopped
- 1 Tbsp olive oil
- 4 1 x 1 inch chunks of fresh ginger
- 6 medium cloves of fresh garlic
- 2 – 3 fresh limes (I used 3 because, as we all know, I love limes)
- crushed red pepper (anywhere from a teaspoon to a tablespoon or more, depending on your preference. You will see I used more than that)
- handful (a palm full) of fresh cilantro (I used a full bunch)
- Few shakes of salt
In same sauce pan that you sautéed the onions, place the juice of two limes, a handful of crushed red pepper (more or less depending on how hot you like things[yeeeahhh]), and a handful of cilantro into a sauce pan and sautee on high for a few minutes. Pour into large stock pot.
Then with a handheld blender, puree until smooth. It should be a bit thick. Add a few shakes of salt. Taste. Depending on taste, add a bit more lime, red pepper flakes, or cilantro as needed and puree.
We had some wild rice on the side, and it actually tasted good mixed up in there.
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