Even though its technically summer here in Wellington, the weather has not been quite up to my Los Angeles standards of high temps, sunny skies, and warm beaches. Good news, this delicious healthy soup has been great all year long. Its my go-to, feel good meal that makes it into the rotation at least once every two weeks. Also, by pre-measuring ingredients and spices, I've been able to include this recipe on my list of easy to cook camping meals. This recipe comes from my favorite food blog and cook book Sprouted Kitchen. Its full of warming spices, veggies, and a touch (generous touch) of coconut milk for a silky creamy finish. Since I like my soups hearty, I often toss in carrot, butternut squash, or sweet potato. As with most of my meals, or any meal I can, I garnish with cilantro, avocado, and sour cream. Don't be deterred by the long ingredient list, this is a very easy to cook recipe, the flavors balance perfectly, and once you get all the spices, they'll last a long time. Ingredients
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Elanita Korian
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