I have been without nightshades for over a year now, and the only thing I miss are chili peppers. Can you believe that? I particularly miss spicy foods, especially curries.
I know that curries don’t have to be spicy, so I created a coconut curry without chili peppers. This soup is made with onion, garlic, ginger, turmeric, lemongrass, coconut, rice noodles and kabocha squash. I added two boiled eggs, Continue reading
A few years ago, A and I were at dinner with a really nice Chinese family who told us that in China, people usually prefer either noodles or rice. Growing up, we always had rice, and had the occasional doll noodles for a snack. If I had to pick between rice and noodles, it would be reaallllly difficult. I love them both equally. I know, that’s sort of a cop out, but seriously, I love them both. Continue reading
This is a delicious and refreshing chilled dessert soup. The creamy coconut milk is slightly sweet and salty, which marries well with the chewy tapioca pearls and the incredibly juicy ripe cantaloupe.
Note: The original recipe calls for ½ teaspoon salt, but this was a tad too much for me, so omit or adjust the amount of salt for your taste buds.
There are times that I really crave the foods that I ate as a kid. This soup is one of them. It’s just so comforting! My mum used to make it occasionally, and although it wasn’t my favourite thing to eat, it was sweet, thick and incredibly soothing. I hadn’t eaten this for yonks, and thought it was time to revisit it, so I made it for my birthday. I know, this is a little bit weird, but it was my birthday. Continue reading
Last Christmas, we went out for lunch at work. A few of us ordered a coconut curry kabocha squash soup. It was orange and really thick, just like pureed kabocha squash. Everyone mentioned how delicious it was, and this is what got me to create this nourishing soup.
We often make a Thai style coconut curry with kabocha squash, Continue reading
One morning, I really felt like a sweetened coconut milk soup for breakfast and came up with this rather weird concoction. Ok, it’s not that weird, I mean, my father used to make a pasta dish with a super-sweet sugary broth and served it with boiled eggs. However, the honey in this soup did lend a rather “honey-ish” flavor to the soup (not surprisingly). Continue reading
I love coconut curry. I love kabocha squash. I love boiled eggs. I love rice noodles. So why on earth did I not mix them together to make a dish that I would love earlier? Who knows. It’s Easy. Simple. Delicious.
I used a Panang curry paste to make this soup, but you can use any curry paste of your choosing. I think yellow, red or even green Thai curry pastes would work well with this. Continue reading
This is one of those recipes that I bookmarked ages ago, but didn’t get around to making it until [insert date/special occasion]. I am assuming that we’ve all done it, bookmark something that looks incredibly awesome, forget about it, then revisit it many times before making it. We then kick ourselves because we should have made it earlier… much much earlier! Yes, this soup is one of them. I am obsessed with this soup. It’s dairy-free, vegan and packed of protein, flavor and nutrition. It’s thick, rich, satisfying, creamy, spicy, warming and you would never guess it is vegan. It might even be better than dhal, if possible! Continue reading
This soup will warm the cockles of your heart. It’s hearty, nutritious, packed full of flavor and ideal for a cold winter’s night. Best of all, is that it’s vegan, that’s right folks, a plant-based soup that is hearty. For meat eaters, you really don’t miss the meat here. It’s another great way of getting more leafy greens and other veg into your diet.
You can use any variety or combination of beans you wish. My favorite combination is black beans and kidney beans. Next time, Continue reading
Winter is slowly creeping up on us. The long, cold, dark and wet nights are drawing closer. I think it’s time to make a hearty soup that is wholesome, delicious and vegetarian. This warming soup will be welcomed by anybody and everybody. It’s thick, creamy, lightly spiced and truly scrumptious. It’s best served with crusty bread.
Calling this soup a pumpkin soup is a little cheeky, because I used a winter squash. But I won’t Continue reading
Soup two nights in a row? Yep! Tonight was a delicious one made with courgettes (zucchini). The soup was thick, creamy and brimmed full of flavor, which is what surprised me. Courgettes (zucchini) aren’t well-known for their flavor, and I was thinking this creation may have been a bland one.
The soup is quick and easy to make, vegan-friendly, dairy free and low in calories (100 per bowl). Not only that, each bowl is packed with over 3 portions of fruit/veg. Continue reading
You might be asking yourself, why am I blogging about a hearty, winter-like soup in late April. Well, it’s still pretty chilly here in Greater Seattle. The last few days we’ve had highs of 10°C (50°F) and lows of 2-3°C (35°F)… brrrr.
This soup is just what is needed on chilly winter spring days. It’s delicious and will warm the cockles of your heart. It’s simple to make, and packed full of flavors and textures. Continue reading