Vegetable Soup

There are times when I discover two or more types of leftover roasted, steamed, or otherwise pre-cooked vegetables hiding in the fridge. Just enough to keep, but not enough for anyone's dinner or lunch. The solution? Soup!!

RECIPE: Vegetable Soup

Ingredients:
leftover cooked veggies of any kind & flavour
water or broth
1 can coconut milk
1 heaped tablespoon peanut butter
1 tsp red curry paste (or 1 tbsp curry powder)
1 tbsp of miso (or soya sauce)

Method:
> put the veggies into your soup pot and cover with water or broth
> bring to a gentle boil to further soften the vegetables
> add the peanut butter, curry paste, and miso to a sieve that is just sitting in the water; stir the aromatics in through the sieve
> turn the heat off, add the can of coconut, and blender the works
> serve with cilantro and plain yoghurt, if needed

But what if your vegetables have already been spiced and you are unsure if they will work in this circumstance? Don't worry - the curry, peanut butter, and coconut will help balance out previous spice combinations and will help result in a wonderful soup experience.

At the same time, the curry is not overwhelming at all, but is a beautifully unifying flavour.