Recipe: Thai Green Curry Soup

Green Thai Curry Soup

Mmm, this is a good one. We all know this has been the longest most ridiculous winter ever. I’ve stopped complaining out loud about it. My little family all had almost colds last week, so I cooked up anything I could that seemed healthy and cold-preventing. We also had a very busy week celebrating Picky Princess turning 5!!!

This soup was so delicious, had just enough burn to clear my sinuses, not enough to be scary. It was also very easy and I’m sure could be made with any combination of veggies sitting in the crisper. Wishing you all a healthy March!

Green Thai Curry Soup

2 tbs olive oil

1/2 large sweet onion

2 cloves of garlic, finely chopped

4 stalks of celery cubed

sea salt to taste

2 tbs green thai curry powder

2 cups of water

2 tbs freshly grated ginger

2 medium potatoes cubed

Directions: Heat olive oil over medium high heat. Add the next 5 ingredients and saute until onions are softened. Add water, potatoes and ginger and simmer until potatoes are soft. Serve. If I had cilantro or lemongrass in the house that day, I would have garnished with either or both.

 

Recipe: Leek Potato Cauliflower Soup

warm soup on a cold day

Tricky as it’s proving to be, I have tried very hard today to have a good attitude about the snowy rooftops that greeted us this morning, the dreary grey forecast and the slight blue tinge to my fingers. The day started off well with a trip to the Farmer’s Market. Always a highlight. Usually we go as a family, but today, Picky Princess was busy at preschool, so Sexy Husband and I took Foodie Baby for a morning visit. We don’t get to do a lot with just her and she clearly loved all the attention, being extra sweet and charming. After a predictably great coffee from Phil & Sebs, inspiration greeted us in the form of produce that just seemed to be begging to be turned into soup. This recipe is what came from our need to be warm, comforted and together around the table. So tasty, so easy.

Leek Potato Cauliflower Soup

Serves 4

3 tbs extra virgin olive oil

3 leeks, pale green and white parts coarsely chopped

1 large russet potato, coarsely chopped

2 cups (approx) cauliflower, coarsely chopped

1 garlic clove, minced

sea salt

1/2 tsp red chili flakes (I used Aleppo chiles)

3 cups water

shredded parmesan

Directions: In a large pot, heat olive oil over medium heat. Add all the vegetables, sea salt to taste and chiles. Saute for a few minutes, stirring with a wooden spoon. Add water and simmer until potatoes are soft approximately 20 minutes. Using a wire whisk, smash large chunks of vegetables so that soup thickens a bit. Serve garnished with shredded parm.

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