Caribbean Spinach Soup

Caribbean Spinach Soup

This soup is best to make the day you eat it.  The vivid color diminishes the longer it is cooked or reheated. I like my food spicy, so I like it hotter and would add more heat.  Adjust for you or even omit if you prefer it mild.

4 tablespoons of butter

1 big onion cut into thin slices

4 cups of chopped spinach

6 cups of coconut milk

6 tablespoons of flour

10 cups of vegetable stock

2 teaspoons of Tabasco sauce

Black ground pepper

Salt

Plain yogurt as garnish

1. Heat the butter over low heat and cook the onion until it is soft and golden, add the spinach and sauté for a minute.

2. Add the flour until it is well mixed and turn off the fire.

3. Mix all the ingredients, except the yogurt in the food processor.

4. Blend well and sift.

5. Put on the stove on low fire until it becomes thick. 

6. Adjust salt to taste.

7. Top with a swirl of yogurt.

Tropical Quinoa Breakfast Bowl

Tropical Quinoa Breakfast Bowl

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1 15 ounce can coconut milk

1 teaspoon vanilla

1 cup quinoa, rinsed and drained

¼ teaspoon kosher salt

2 tablespoons honey

1/2 cup fresh orange juice

1/2 banana, sliced

1/4 cup mango, diced

1/4 cup almonds, chopped and toasted

1. In a medium saucepan, bring the coconut milk, vanilla, and salt to a simmer.

2. Add the quinoa to the milk and bring to a light boil.

3. Put the lid on the quinoa and turn the heat to low.

4. Simmer the quinoa on low heat for 15-20 minutes, or until it has reached a creamy porridge consistency.

5. Pour orange juice into bowls, spoon into bowls, and top with bananas, mango, and almonds. Serve hot

Cranberry Orange Steel Cut Oats

This recipe can be changed up if you like.  You could also cut the orange and put it in when you put in the orange zest and juice.  Almost any nut or dairy milk can be used.  People can also use left over cranberry sauce from Thanksgiving if you like too.  Some days nothing is better than a hearty bowl of oatmeal, especially in fall and winter. 

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Cranberry Orange Steel Cut Oats

3 cups water

1 cup almond milk or other milk product

1 tablespoon unsalted butter

1 cup steel-cut oats

¼ cup craisins 

dash of cinnamon

zest of one orange and juice of one orange

1 tbl of coconut flakes

1 tbl toasted almonds, chopped

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1. In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter in a 12-inch skillet over medium heat.

2. Toast the oats, stirring occasionally, until golden and fragrant, around 1 to 2 minutes.

3. Stir the oats into the simmering water/milk mixture.

4. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.

5. Continue to simmer the mixture.

6. Add craisins and cinnamon, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes.

7. The oatmeal should be very creamy at this point.

8. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.

9. Portion into bowls and top with coconut flakes, toasted almonds, a splash of almond milk.

Thai curry carrot soup

Just made this soup last night.  Boy is it tasty and perfect for the cooler weather. 

1 leek, sliced

2 tbls butter or oil

4 lbs of carrots, cubed

2 inches of fresh ginger, minced

3 cloves of garlic minced

2 small potatoes, minced

8 cups of vegetable broth or more

2 tbls or more Thai curry paste, to taste

Coconut flakes about 1 cup

(Can get these with red and green Thai curry pastes in Ethnic Aisles or Asian grocery stores. I used a red hotter paste)

1. Melt butter in a large pot.

2. Add leek and stir on medium-low heat until leeks are softened.

3. Add carrots, ginger, garlic and potatoes: occasionally stir for 10 minutes.

4. Add vegetable broth and raise heat to high.

5.  When it starts to boil lower heat to a nice simmer and cook for 10 minutes.

6. Add curry paste and continue simmering for another 10 minutes.

7.  Take off heat to cool.

8. Either use an immersion blender or wait 20 minutes and puree in a food processor.

9. Garnish with coconut flakes