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Posts Tagged ‘winter’

It’s been months since I’ve posted here. Studying for grad school qualifiers will do that to you. I made myself focus on the books and not cook as much, so therefore there was hardly anything to post. But now the test is over and I am back in the kitchen and loving it.

This recipe begins as many do: With a bunch of things left over in the fridge and the need to make something with them. That, and a strange craving for soup (don’t get me wrong, I love soups, but I’ve never been the biggest fan of them).

Ingredients

  • 8 cups chopped collard greens, stems removed (I got this from about 1 large bunch)
  • 3tbsp olive oil
  • 4 oz baby spinach
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1 c hot water
  • generous sprinkling of dried oregano
  • 1 can cooked chickpeas, drained
  • 2 c vegetable or chicken broth
  • 7 oz (1/2 can) coconut milk
  • 1/2 c ground cashew nuts, unsalted
  • salt and pepper to taste
  • juice of 1/2 a lime (about two tbsp)

Prep

  • Cook the chard in a large pot of water until just wilted. Drain.
  • In the same pot, heat the olive oil. When glistening, add the onions and garlic, reduce heat slightly and cook until translucent.
  • Add spinach and the cup of hot water.
  • When the spinach has wilted, add the cooked collard greens, oregano, chick peas and the two cups broth of your choice.
  • Season with salt and pepper, bring to a soft boil and let the flavors mix, about five minutes.
  • Remove from heat and let cool slightly. With an immersion blender, blend until you have a smooth and uniform soup.
  • Return to the stove, add coconut milk and pureed cashews and bring to a soft boil, reducing thickness of soup until desired consistency (I like my soups on the creamy side, so I reduce them quite a lot).
  • Add the lime juice, taste and adjust salt and pepper if needed.

photo (5)

Soup freezes well; picture doesn’t do justice to the flavor punch that this experiment turned out to be.

 

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