We've made it through 5 days of soup recipes here on Running with Tweezers! It's been a great week and I hope everyone has enjoyed the variety of soups I've posted this week. I'm wrapping up the week with a vegetarian version of a spicy, rich Thai classic. Creamy and flavorful with great spice and heat, this soup could easily be souped up (yes I said it) with the addition of noodles or a protein if you felt like you were missing out on something with just veggies. Feel free to alter the amount of spices in the recipe to suit your taste - I love spicy so I kept the seeds in my chilies for some extra burn.
I promised a special announcement at the end of Soup Week. It's time again for the Souper Soup Challenge! Due to my dad's illness last autumn, I didn't have the time to host the challenge and time just got away from me. I think it's an interesting time of year to hold the challenge - we could see a wide variety of types of soup across the weather map! The previous editions of the Souper Challenge have yielded some great results and I expect nothing less this year. Here are all of the details of the event:
Post your soup recipe to your blog, journal or website between Friday , February 13th and March 6th, 2009.
Please label or indicate that the post is specifically for the Souper Soup Challenge. Once you've posted your recipe, send me an email to runningwithtweezers@gmail.com with the following information: your name, your blog name, your location, the name of your recipe and the hyperlink to the specific post.
Your entry will be judged on deliciousness of both taste and appearance. I am a food stylist, after all! The winner will be chosen by a small panel of fellow bloggers. The winner will receive bragging rights and a special food-related prize!
Spinach and Coconut Soup - serves 4 - recipe originally found in 500 Soups
- 2 tbsp. sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 green chilies, seeded and chopped
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. tumeric
- 1/2 tsp. ground ginger
- 2 1/2 cups vegetable stock
- 2 1/2 cups coconut milk
- Generous 1 lb. baby spinach leaves
- Juice of 1/2 lemon
- Salt
- Coconut shavings, toasted, if desired for garnish
- Heat the oil in a large saucepan or stockpot. Add the onion, garlic, and chilies and cook gently for about 4 minutes. Stir in the cumin, coriander, tumeric, and ginger then add the stock and coconut milk. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for about 10 minutes
- Stir in the spinach and cook for about 2 minutes or until the leaves wilt. Process about three-fourths of the soup in a blender or food processor until smooth. Return the pureed soup to the pan and stir in the lemon juice and salt to taste. Heat gently for a few seconds, if necessary, and ladle into soup bowls. Top with coconut, if using, and serve immediately.
