WE ARE UNDER CONSTRUCTION - DON'T MIND THE DUST!

From our kitchen to yours

Photo by Katie Langenfeld
Sara Joss

Photo by Katie Langenfeld (langenfeld, katie)

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!

Photo by Katie Langenfeld (langenfeld, katie)