From our kitchen to yours

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)

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