Photo by: myrecipes.com
We are coming in on the home stretch of our spring break and today I find myself alone. The kids have spent a much anticipated day with their MeMe (anticipated by them and me) and my husband after taking most of the week off is back to work.
It is raining and overcast today and I have enjoyed my second cup of coffee and a good book. I wish I had a pretty window seat to lounge on, but I don't. There is one thing that I have learned from Calvin and Hobbes (yes, life lessons can be learned from a comic strip) and that is to wish for the things that are within your grasp and not the things that you cannot have.
That in mind, I wish that I had a nice creamy soup for lunch. Soup is so good left over. I can make it on the weekend and eat on it all week. And as you might have guessed by my earlier remark, I have some.
Nearly Instant thai Coconut Corn Soup (not loving the title, but I wasn't consulted)
soup adapted from a recipe found in Vegan Express by Nava Atlas
1 tbls. olive oil
3 garlic cloves, minced
4 to 5 scallions, thinly sliced
1 med red bell pepper I used 1/2 can roasted red pepper
2 14 oz. cans light coconut milk
11/2 cups rice milk I used almond
1 16 oz. bag frozen corn I have made it before with fresh corn off the cob
2 tsp. red curry powder
salt and pepper to taste
1/2 cup fresh cilantro I don't like cilantro so omitted this
heat oil garlic and white part of scallions for 2-3 minutes. add all other ingredients except salt and pepper. bring to a rapid boil. then simmer for 5 minutes. salt and pepper. serve.
I love this vegan soup! I topped it with the
croutons that I made the other day.
What is your favorite food leftover?
Even though I wrote this a few weeks ago I'm linking it up to
Home Is: over at Reluctant Entertainer.