Cooking is a creative process. Mixing ingredients together and discovering new tastes has always been my passion. Making simple recipes from fresh ingredients and inventing new tastes is really fun. Different spices in a same dish make for a different experience. A lot of different vegetables can be used in this recipe. Create! Invent! Below the recipe are a few ideas that you can make from the same “Coconut Veggie soup” that I made today. Recipes do not have to be intimidating. A few simple ingredients are enough to make a delicious dish!
COCONUT VEGGIE SOUP
Prep time: 20 min
Cook time: 20 min
Serves: 4 or 6 (depending on your appetite!)
Ingredients:
1tbsp vegetable oil
1 large sweet onion, sliced
1 large sweet potato or 2 medium, diced in ½ inch cubes (purple potatoes are fun to add for color and a different tecture)
3 carrots (I love the rainbow carrots for their fun colors), sliced
1 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 cans of coconut milk (you can use the light for less fat)
1,5 cubes of chicken/vegetarian stock or 2 cups of broth
1tsp turmeric
Fresh cilantro
Lime wedges for servings
Preparation:
Sauté onions in oil until slightly translucent. Add sweet potato and carrots and cook until almost tender steering frequently, 8 to 10 minutes.
Add yellow squash and zucchini and cook another 5 minutes.
Add coconut milk, 2 cups of water, turmeric and bring to a boil. Add stock to dissolve. (if using liquid broth just add 2 cups of broth)
Check seasoning and adjust as needed.
Serve topped with fresh cilantro and a lime wedge
IDEAS:
– Add orange lentils or garbanzo beans for protein and curry powder for an Indian flavor. Top with fresh cilantro and serve with Naan bread (Indian flatbread, available in supermarkets)
– Add shrimp and serve over rice. Top with fresh cilantro
– Add fish (white fish like cod, red snapper work well), fresh mango slices and serve with scallions and a lime wedge for a Caribbean flavor
– Add chicken and curry powder (can be chicken breast that you will cook in the broth or use left over chicken meat)
– Add a touch of sesame oil, Nory (dried seaweed used in sushi) cut in small pieces, toasted sesame seeds and edamame for a Japanese flavor.
We are very excited about our 2016 season!! Our season begins on Thursday October 1st. And we are looking forward to having all of the vendors from last season, plus new vendors that are waiting to get into our market! We are excited that we received a record number of applications this summer and we will be selecting the new vendors to join our market soon. We need to hear from each of the returning vendors by Monday September 7th confirming that you plan to return for this season. This allows our review committee sufficient time to select vendors from the waiting list (which has now ballooned to just under fifty vendors due to the high volume of submissions over the summer). And just as important, it gives new vendors time to acquire all the necessary paperwork and plan their production for starting the season with the EFM.fa