Thursday, 23 June 2011

Coconut & Ginger Soup

Kitchen Play List:  Audioslave ~ Show Me How To Live
                                     Audioslave ~ Ilunnut
                                     Katherine Crowe ~ Weakness in Me
                                     Pearl Jam ~ Why Go
                                     No Doubt ~ Just a Girl
                                     Shakira ~ Moscas En La Casa
                                     Primal Scream ~ Rocks

Oh my word the smell that filled my kitchen whilst this soup cooked away was just glorious. The coconut, ginger and garlic just infused my whole house and it was a wonderful thing! lol. My iPod was playing me fantastic songs, things were going great with the chopping of veggies and despite the rest of my day being quite sad, with My Love at my side I found the kitchen time to be a moment of bliss.

This soup isn't the greatest looking and as it cooked I did think to myself that it resembled washing up water! lol. But the aroma was mouthwatering. It is so easy to make that I could shake myself for not making it before now.

It is another of the wonderful recipes from the kitchen of, in my humble opinion, the great Linda Majzilk. The book in question being The Vegan Taste of the Caribbean

The results were a..erm...coconuty and gingery taste of heaven...or how we would like heaven to taste anyway.

Coconut & Ginger Soup
Coconut & Ginger Soup
(Recipe from A Vegn Taste of the Caribbean/Majzilk)

4oz/100g creamed coconut, grated See notes at the end of the recipe~R~
1 large onion, peeled and chopped
2 large garlic cloves, crushed
1 inch2.5cm piece of fresh root ginger, peeled and finely chopped
40 fl/1200ml vegetable stock
1 tbsp veggie oil
1/4 tsp ground Pimento or allspice
dash soy sauce
dash of hot pepper sauce
black pepper
finely sliced spring onions

Gently fry the onion, garlic and ginger in the oil in a large pan until soft. Add the remaining ingredients apart from the spring onions and stir well. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Leave to cool slightly, then liquidise until smooth. Rinse the pan and reheat the soup whilst stirring. Garnish each bowl with finely sliced spring onions.


NB: Having this soup for a couple of days now I felt I needed to update this recipe. I still love it but next time I make this, I will blend the creamed coconut instead of grate it. It's purely a personal My Love thinks it's great as it is. Just wanted to share. lol. ~R~