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Sunday, August 13, 2017

Amaranth Greens Coconut Milk Soup

amaranth greens soup



One portion of the large bunch of amaranth greens from the farmer's market became a spicy amaranth greens curry with rutabaga and beets. Another portion of it became this flavorful coconut milk-based soup as in this recipe.

Rather than the traditional Thai flavors, I went with a simple no-fuss Madras Curry Powder flavoring, something that spells comfort food for me sometimes.

Amaranth greens, bell peppers, onions, and broccoli stems made up the veggie body of the soup. Have I mentioned I love edible stems and save them diligently for such dishes as where they will shine?

Nothing much to the soup - sauté the veggies in some coconut oil, add in some curry powder, turmeric powder, and salt to taste, stir in enough water to get the veggies par-cooked; then stir in enough coconut milk and simmer till flavors meld. Off heat squeeze a half lime over the soup to add a bit of citrus-y goodness, garnish with cilantro before serving

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