DINOSAUR EGG

CURRIED BROCCOLI PEA SOUP
Serves 4
Warm up with a bowl of this yummy green soup!

2 teaspoons green curry paste1/2 teaspoon fine grain sea salt1 large yellow onion, chopped1 garlic clove, minced2 1/2 cups vegetable broth 3/4 teaspoon dried tarragon freshly ground black pepper1 cup broccoli florets2 cups fresh peas1 tablespoon rice vinegar1/4 cup coconut milk4 tablespoons freshly chopped raw almonds

In a large thick bottom pot over medium heat whisk the curry paste with the salt until well blended and warm. Add the onion and garlic and saute until soft and fragrant. Add the vegetable broth, tarragon and a few turns of freshly ground black pepper and bring to a boil. Add the broccoli and simmer for 5 minutes. Add the peas and the rice vinegar, simmer for another 5 minutes.
Using a blender, puree the soup in two batches until very smooth. Taste, and adjust seasonings if needed. Return the soup to the pot over medium heat, slowly whisk in the coconut milk and simmer for a minute or two, just enough to warm it up. Ladle into bowls and top each serving with a tablespoon of chopped almonds.
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CURRIED BROCCOLI PEA SOUP

Serves 4

Warm up with a bowl of this yummy green soup!

2 teaspoons green curry paste
1/2 teaspoon fine grain sea salt
1 large yellow onion, chopped
1 garlic clove, minced
2 1/2 cups vegetable broth
3/4 teaspoon dried tarragon
freshly ground black pepper
1 cup broccoli florets
2 cups fresh peas
1 tablespoon rice vinegar
1/4 cup coconut milk
4 tablespoons freshly chopped raw almonds

In a large thick bottom pot over medium heat whisk the curry paste with the salt until well blended and warm. Add the onion and garlic and saute until soft and fragrant. Add the vegetable broth, tarragon and a few turns of freshly ground black pepper and bring to a boil. Add the broccoli and simmer for 5 minutes. Add the peas and the rice vinegar, simmer for another 5 minutes.

Using a blender, puree the soup in two batches until very smooth. Taste, and adjust seasonings if needed. Return the soup to the pot over medium heat, slowly whisk in the coconut milk and simmer for a minute or two, just enough to warm it up. Ladle into bowls and top each serving with a tablespoon of chopped almonds.

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BROCCOLI-PEANUT NOODLES
Serves 2
This peanut sauce is not only delicious, but highly customizable. If you like sweeter sauces, feel free to add some more sugar, if you like spicier sauces, be liberal when adding red pepper flakes. It holds up perfectly at room temperature.
 

1/2 package noodles (8 oz)1 clove garlic, chopped 1/4 cup unsalted/unsweetened all natural peanut butter1/4 cup water1/8 cup rice vinegar1/4 cup raw peanuts2 tablespoons of tamarired pepper flakes, to taste1 tablespoon natural cane sugar2 scallions, chopped1 small carrot, grated1/2 head broccoli  

Bring a large pot of water to a boil. Boil your noodles of choice per package instructions. In the last 2 minutes or so of cooking, toss in the broccoli. Drain noodles and broccoli, run under cold water for a couple of seconds to stop cooking and set aside.
In a medium pan whisk peanut butter, water and garlic together over medium heat. Add vinegar, soy, brown sugar, red pepper flakes. Reduce heat and cook for one more minute. Taste and season with a bit more salt if needed. 
Gently toss the noodles, broccoli, scallions and peanuts with sauce. Serve and grate the raw carrot over your noodles.
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BROCCOLI-PEANUT NOODLES

Serves 2

This peanut sauce is not only delicious, but highly customizable. If you like sweeter sauces, feel free to add some more sugar, if you like spicier sauces, be liberal when adding red pepper flakes. It holds up perfectly at room temperature.

 

1/2 package noodles (8 oz)
1 clove garlic, chopped 
1/4 cup unsalted/unsweetened all natural peanut butter
1/4 cup water
1/8 cup rice vinegar
1/4 cup raw peanuts
2 tablespoons of tamari
red pepper flakes, to taste
1 tablespoon natural cane sugar
2 scallions, chopped
1 small carrot, grated
1/2 head broccoli  


Bring a large pot of water to a boil. Boil your noodles of choice per package instructions. In the last 2 minutes or so of cooking, toss in the broccoli. Drain noodles and broccoli, run under cold water for a couple of seconds to stop cooking and set aside.

In a medium pan whisk peanut butter, water and garlic together over medium heat. Add vinegar, soy, brown sugar, red pepper flakes. Reduce heat and cook for one more minute. Taste and season with a bit more salt if needed. 

Gently toss the noodles, broccoli, scallions and peanuts with sauce. Serve and grate the raw carrot over your noodles.

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