Easy, delicious, and comforting!  This robust soup is a fusion of Thai and Mexican cuisine and was exactly what we needed after a windy afternoon at the beach.  

Sunday was the first spring-like day in Prince Edward County with a temperature of 12C and the bluest sky; we knew we had to go to the beach and took our pooch Peggy to one of her favourite spots.  

We were persuaded to dress lighter for our beach visit after feeling overdressed earlier in the day.  Big mistake!  The wind was wild, which we quickly discovered was why we had the beach to ourselves.  The combination of rough waves, sand and significant remnants of snow was breathtakingly beautiful.  It was the most excited I’ve seen Peggy in months as she’s had a hard time on our walks with the endless snow and ice.  Her inner puppy provided us with a goofy afternoon that unfortunately ended too soon because we became unbearably cold. 

When we arrived home, I planned to cook some pumpkin risotto because I had some leftover roasted pumpkin.  I was no longer in the mood for risotto because I could not shake a bone-like chill and was craving soup, and once again, The Minimalist Baker did not let me down.

I didn’t have all the ingredients but made it work because The Minimalist Baker recipes are incredibly flexible.  We didn’t have the can of roasted tomatoes and sauteed some cherry tomatoes instead.    I’m not a fan of spicy hot food, so I skipped the jalapenos and added some crushed red pepper flakes until I found a tolerable heat.  Carrots took the place of sweet potatoes, and luckily we had everything else.  Oh my, it’s fabulous and we doubled the recipe to extend the goodness and encourage you to do the same.

Recipe

CHICKEN optional

· 1 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) cooked to your liking, OR Shredded Mexican Chicken Breast (if vegan, omit and double up on beans!)

Ingredients

·       2 tsp avocado oil (or sub water)

·       1 ½ cups diced white or yellow onion (or sub shallot or red onion)

·       3 cloves garlic (minced)

·       1 tsp fresh minced ginger

·       1 medium jalapeño, minced (seeds and stem removed)

·       1 small sweet potato, diced (skin on)

·       1 (15-oz.) can diced fire roasted tomatoes with green chilies

·       1-2 cups vegetable or chicken broth

·       1 ½-2 tsp ground cumin

·       1 tsp chili powder (or add more to taste)

·       1/4 tsp ground coriander (optional)

·       1 (14-oz.) can light coconut milk (or sub full fat for a creamier soup)

·       1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor)

·       1 (15-oz.) can black beans, drained (if not using chicken, double the beans for more protein and fiber!)

·       2-3 Tbsp lime juice

·       Sea salt to taste

·       3 cups chopped greens (optional // such as kale or spinach)

Instructions

1.             Optional  if adding chicken, prepare it to your liking and set aside.  

2.             Heat a large pot oven medium heat.  Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.

3.             Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant.  Add diced sweet potato and sauté for 2-3 minutes.

4.             Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil.  Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).

5.             Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using).  For a soupier consistency, add more broth.  Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.

6.             Add lime juice (starting with lesser amount).  Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.

7.             Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).

8.             Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro.  Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month.  Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.

  (Recipe on The Minimalist Baker’s website)

 

Bon Appétit.

Anita  

County Yoga Loft

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