Soup Savior

I know winter’s really set in when my kefir takes an extra day to culture, and I need a carving knife to hack into my coconut oil.  Gosh I hate the cold!

I concocted a delicious soup last night that helped to thaw my insides and warm my spirits.  Used some of my fresh batch of chicken broth.  Must say it was reeeeally good!  Here’s the recipe (rough measurements; adjust to your tastes)

Curried Spinach Soup

serves 2-4

  • 3 brown onions, peeled and finely sliced  (you can use a food processor to do this quickly)
  • 2 tbsp coconut oil or organic butter
  • 2 cloves of garlic, crushed
  • approx 1 tbsp of Korma Curry Spice Blend (I used Herbie’s brand which is a mix of coriander seed, cumin, turmeric, ginger, chili, cardamom and cloves – or throw in your own mix of all or some of these)
  • ½ tsp ground cinnamon
  • 1 liter homemade chicken stock  (could use vegetable stock if you prefer)
  • 3 handfuls of frozen spinach cubes  (or at least 200 grams of fresh baby spinach)
  • 2 zucchinis, grated
  • 2 tbsp naturally fermented fish sauce
  • 1 small can of coconut cream, 270ml   (organic, whole, guar gum free and BPA-free if available)
  • ½ to 1 lime
  • unrefined sea salt

Optional additions to serve:

  • 1-2 cups roasted Pumpkin  - I chopped 1 inch cubes and roasted them at 180 with coconut oil for 45 minutes.  If you had left-over roast pumpkin from last night’s dinner, use this instead for an instant option.
  • Basmati rice or rice noodles  - I added these into my fella’s bowl; he needs filling!
  • Fresh coriander  - garnish with rough chopped leaves

Instructions:

  1. In a large pot, melt the oil/butter and stir in the onions with a good pinch of sea salt.  Reduce to lowest heat setting and allow to very gently sautee for at least 1 ½ hours; up to 2 hours.  Stir occasionally.  This will make the onions so incredibly velvety and sweet.  For a quicker option, finely mince the onions and cook on a higher heat until just starting to colour.  But if you can plan ahead, this long, slow method is worth the wait!
  2. Increase to medium heat and stir through the garlic and spices.  Heat until fragrant.
  3. Add the stock, zucchini, spinach and fish sauce.  Bring to a boil over a higher heat, then lower the heat and gently simmer for 10 minutes.
  4. Season with salt, add coconut cream and the juice of half a lime.
  5. Remove from heat.  Taste and add more salt or lime if necessary.
  6. Serve as is, or ladle over roasted pumpkin pieces (approx ½ cup per bowl), rice or noodles and garnish with fresh coriander.  Alternately, you could poach sliced chicken or fish in the soup for the last few minutes of cooking, or crack a fresh organic egg in and stir through for a minute, Egg-Drop-Soup-style.

It hit the spot for dinner, and was just as delicious for breakfast this morning.  Yes, soup for breakfast; why not?  Beats boxed breakfast cereal, fake milk and a glass of sugar (a.k.a. OJ) any day.

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