Soup weather is nearly upon us! I ate soup twice today. Tomato soup for lunch and a hodge podge soup I made this evening. Soup has been sounding really good lately, despite day time temperatures in Boulder hovering around the mid 80s. This is a great way to clean the freezer out and you could really put anything you wanted to in it. My only regret is that I was out of garlic (Blasphemy!) and that would have made this soup even more yummy. Don’t be shy with the spices; they are what make the soup.
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon anchovy paste (omit to make vegetarian)
- 1/2 cup frozen green pepper
- 1/2 cup frozen green beans
- 1/2 cup frozen peas
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1/2 tablespoon curry powder
- 1 8 ounce can light coconut milk
- 2 cups water
- 1/2 cup green lentils
- salt and pepper to taste
- Heat a large pot over low heat. Add olive oil and then onions. Stir occasionally and cook until caramelized, about 20 minutes. If you don’t have time to caramelize the onions, a quick sauté will do just fine.
- Add anchovy paste and let cook briefly in bottom of pot. Add peppers, green beans and peas and cover until defrosted. Add spices and sauté until the spices are aromatic and toasty.
- Add coconut milk and water. Season generously with salt and pepper. Let simmer for about 20 minutes, or until lentils are tender.
- Serve over your grain of choice.
It’s a little awkward cooking in our postage stamp-sized kitchen, but I’m getting the hang of it. Only 11 more days with my cast and I’ll be walking again. Walking is a loose term as I’ll still be gimping along in a walking boot, but I’ll take gimp walking over no walking at all. If it’s cooling down a little bit where you are, have some soup for dinner this upcoming week. And if it’s still hot, turn on the air conditioning while you eat!