I know, I was skeptical too, but it tasted great.

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

At this point I was hoping I could sneak out for a burger.

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.

Mmmm, cilantro, lime and chili.

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.

Best part of the whole recipe.

We had some wild rice on the side, and it actually tasted good mixed up in there.