Hello again! I'm back with another soup. I seem to post lots of soups, but I love them and lately cook one every Sunday to eat during the week. I make it up each time usually. I wrote it down this time. To be honest, you don't need a recipe Chop vegetables, cook them in broth, and either eat chunky or puree until it's smooth. You can add any variety of spices or herbs. You can also add regular milk or coconut milk if you want it creamy. Today I had a cauliflower I didn't eat last week so used it with some celery, carrot, and a bulb of fennel that also needed to be used. I flavored it with curry powder and red pepper flakes. To be honest, it was too spicy, so I added a can of coconut milk and it toned right down. It is delicious! The recipe is below, but really once you try it a couple of times you won't need a recipe either.
Despite knowing how to make vegetable broth, it is just too much work for me right now. I buy vegetable broth in a box. I have tried a bunch but I think the very best one is what my chef mentor Rachel recommended. It is the Imagine brand No-Chicken Broth. It is like chicken broth but without the chicken. Nicely flavored and adds a richness to your soup that water does not. Most brands have tomato in them and I am not a fan. Read the labels and you'll be surprised what's in there!
Let's see. No post these days seems complete without pictures of flowers. I have gotten back in the habit of walking almost every day. All winter I got up early and did an online Barre3 workout. I love them but these days I like to walk at 6 am. It is nice and daylight and I naturally wake up. I love getting outside, and my mood is better all day. So I see lots of flowers. A house down the block has this cool yard art statue. I wish I could make something like it. Sorry the photo is a little blurry, I had to zoom in with my phone.....
Here are a few things blooming around the neighborhood these days. Hard to believe but I did not enhance the color in any of these photos!
Also I planted kabocha squash seeds and basil seeds. The plants are doing great and I'm getting a few blooms on the squash. I don't see any squash forming yet but my fingers are crossed!
I think that's about it for today. It is super hot out....okay not by Houston standards but it is 90. I need to go out and weed and mow but am sitting here in the cool a/c instead. I better get to it! Even though it's hot, try the soup! [By the way, aren't these soup photos better? I got a new camera and it takes great pictures! I'll tell you about it in another post...the flower pictures are from my phone :( ]
Creamy Vegetable Soup with Curry and Coconut Milk
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: soup/stew gluten-free vegan vegetarian
Ingredients (6 servings)
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 teaspoon salt
- 1 bulb fennel, chopped
- 3 stalks celery, sliced
- 3 carrots, scrubbed and chopped
- 1 tablespoon curry powder
- ¼ teaspoon red pepper flakes
- 1 heads cauliflower, core removed and chopped into small pieces
- 1 32 ounce box vegetable broth
- 1 can coconut milk
- 1 lime, zest and juice
- salt and pepper to taste
1. Heat the olive oil over medium heat in a large soup pot. Add the onion and the salt and cook until softened about 5 minutes.
2. Add the fennel, celery, carrot, and garlic. Stir well and cook about 10 minutes until the vegetables soften and start to cook together.
3. Add the curry powder and red pepper flakes. Stir a few minutes until the curry is fragrant and the vegetables are coated.
4. Add the cauliflower and the stock. Stir well. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15 - 20 minutes. The vegetables will be very tender.
5. Using a hand held blender, blend into a smooth consistency. Alternately, you can blend it in batches in a blender. Add the coconut milk and the lime juice and zest. Heat over low heat only. Taste and add salt and pepper to taste.