Sunday, October 9, 2011

Mmm Good! Kitchen Sink Soup

Ok, this soup is the cat's meow, man! Just threw whatever I had into the pot and improvised as I went along.

The Goods
1 cup red lentils
1/3 cup veggie broth
2 cups water
1/2 medium onion, chopped
1/4 medium cauliflower head, chopped
2 large carrots
1 cup frozen spinach
1 Tbsp curry powder
1/2 Tbsp chili powder
couple dashes of cumin
t tsp coconut oil
1 tsp minced garlic
1 tsp brown sugar
Red Hot Sauce
bleu cheese crumbles

To begin, brown the onions, spices, and garlic in olive oil til the onions are translucent. Then add the water, broth, and lentils. Bring to a boil. Then add the vegetables and turn down the heat to allow it all to simmer. Add the brown sugar and coconut oil.

Stop here and taste the soup. If you're a little skeptical of the bleu cheese and Red Hot, then leave the soup as is. If you're up for adventure, add the last two ingredients to your liking!

Veggie broth can take over a soup, which is why I put such a small amount in here. I just wanted to give my lentils a little extra flavor. The additional cumin, garlic and chili powder are to power up my curry powder. If you like yours just fine, then omit these ingredients. Brown sugar is my new secret ingredient. I've been adding brown sugar to my curry recipes lately because it seems to thicken up the sauce and give the dishes some nuance.

I've been on a bleu cheese and red hot binge lately so, of course, they found their way into my soup. I think it works. I've made this soup twice this week and it was delicious each time!

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