Recipe from the folks here at Dandelion! This soup is one that a couple of us make variations of whenever it's time to clear out the fridge of a bunch of veggies. It can be adapted in so many ways, but the trick is to use enough of your favorite curry powder or paste to get it nice and golden (or red if you prefer red curry) AND use a thick coconut milk or even coconut cream for a bit of sweetness. Give it a try and tell us how you made it.
Ingredients
- onions and/or leeks
- sturdy veggies like: carrots, celery, cauliflower, potatoes, kale, mushrooms
- soft veggies like: bell peppers, leafy greens, bok choy
- proteins (optional, of course): chicken, thinly sliced beef, cubed tofu (crispy fried in an air fryer is fantastic).
- 3-4 C. broth - veggie or chicken
- 1 can coconut cream or thick coconut milk
- 2 Tbsp curry powder or more!
- 1 Tbsp soy sauce
- salt, pepper and other seasonings like chili crisp, chili flakes, paprika, ginger.
- squeeze of lime if you've got it.
- I like to add a Tbsp or so of peanut or cashew butter for an added creamy-ness.
- serve over rice or with cooked rice noodles.
Directions
- Saute up the sturdy veggies in a bit of olive oil until softening, but not soft.
- add quick cooking veggies along with any protein if using and sauté another minute or two.
- Add broth, coconut milk and seasonings and simmer till combined. Taste, and add more of something if it needs it.
- Add cooked rice noodles or serve soup over cooked rice.
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