Wednesday, February 9, 2011

Happy Wednesday!

First off, don't you love this living room?  The colors ofcourse, but also the great big ottoman in pink.

Also, Gluten Free Goddess just posted a recipe for Creamy Broccoli Soup. Perfect warm, healthy food for this harsh winter we're having. I'll be making it tonight. I'll let you know. It looks delicious doesn't it?

Cream of Broccoli Soup Recipe with Coconut Milk
You'll need:
1 tablespoon olive oil
2 cloves of garlic, chopped
1/4 cup diced onion
1 inch of fresh ginger, peeled and chopped
1 teaspoon gluten-free curry paste- mild or hot, to taste
5 cups fresh broccoli, rough cut
3 cups of peeled diced gold potatoes
Fresh water, as needed
Sea salt and ground pepper, to taste
A handful of fresh parsley, roughly chopped
1 cup coconut milk, or to taste

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to. Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender. Remove the pot from the heat. Use an immersion blender to puree the soup. Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

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