When I roasted the vegetables I should have made more. They were so good that I didn't have a lot leftover for soup, so I added some.
⅓ lg. head of cauliflower
½-¾c chopped green onion
part of a yellow onion
5 cloves garlic
1-2T coconut oil
4c water
1# leftover roasted vegetables
1T Thai curry seasoning
½t fresh ground black pepper
½ bunch cilantro-leaves and stems
2t Vegetable Better Than Bouillon
¾c coconut milk ~ or ¾c half and half
~ or ½c sour cream
Chop the first group of vegetables, then sauté until nicely browned. Add 4 cups of water, roasted vegetables and simmer on low for 20 minutes. Take off the heat and cool a little, then blend with an immersion blender.
Add coconut milk, half and half, or sour cream. Blend again then check flavors. Add pepper, and Better Than Bullion until you get the flavor you want.
Add coconut milk, half and half, or sour cream. Blend again then check flavors. Add pepper, and Better Than Bullion until you get the flavor you want.
Garnish with a little dollop of sour cream and a sprinkle of roasted-salted pumpkin or sunflower seeds. This is one of the best soups I've made in ages! . .Lin
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