Since summer has come and gone and fall seems to be fading fast, I thought that I would share an amazing soup recipe that might make you forget that it just snowed in October. This recipe is totally vegan and super-delicious! It’s really easy to make and there aren’t a lot of ingredients. I dare you to try it! The dish serves six. Ingredients: 2 tablespoons olive oil 2 cups thinly sliced sweet white onions Sea salt Freshly ground pepper 2 tablespoons curry powder 4 cilantro sprigs 1 1/2 to 2 pounds peas in the pod 4 cups spinach leaves 1 quart vegetable stock or water 3/4 cup coconut milk Method: Pour olive oil into a soup pot over medium heat and add the rice, onions, 1 1/2 teaspoons salt, the curry powder, four cilantro sprigs, and 1 cup water. Simmer over medium-low heat for 12 minutes. Meanwhile, shuck the peas and wash and coarsely chop the spinach. Add both vegetables to the pot, along with the stock. Bring to a boil and cook for 3 minutes. Turn off the heat and add the coconut milk. Optionally, puree about a cup of the soup in a blender and return it to the pot. Taste for salt, season with pepper and serve. Enjoy!