The problem is, I don’t generally measure anything when I cook. I just throw things together, adjusting here, balancing there, until I get a flavor that I like.
But, I recently decided to start tracking all my calories for a while. And, that means measuring everything. Bad news for me. Good news for you. Because now I can share with you all the non-baked foods I eat. Well, at least the decent ones. Not every experiment is a winner, you know.
So, not only can you look forward to more savory recipes, I’ll even share some full day accounts of everything I eat (if you are interested in that).
One thing that I’m learning, and learning quickly – veggie based meals are fairly low calorie. Tonight’s soup recipe is a case in point. The recipe makes 3 1/2 cups. I ate 1 1/2 cups, for a whopping grand total of 207 calories. Good thing I ate some dessert, too, eh?
Green Curry Cauliflower Soup
Serving size: 1 cup. Total Servings: 3.5
1 T. (14 g) coconut oil
1 small onion, chopped (118 g)
1 T. green curry paste (Maesri & Taste of Thai are good brands for vegan curry pastes)
4 cups (350 g) chopped cauliflower
1.5 cups water
1 vegan no-salt bouillon cube
1/2 t. sea salt
1/3 cup coconut milk
1/2 cup frozen peas
1/3 cup chopped cilantro
In a 2 quart kettle, sauté the onions in the coconut oil until soft (about 5 minutes). Add the curry paste and stir until fragrant. Add the cauliflower, water, bouillon cube, and salt. Bring to a boil. Boil 5-10 minutes until cauliflower is just soft enough to blend. (I don’t like overcooked cauliflower, so I tend to go shorter on the cook time and live with a few more chunks.) Using an immersion blender, blend the cauliflower mixture until you have a fairly smooth puree. Add the coconut milk and frozen peas. Stir until peas are heated through. Remove from heat and add the cilantro. Garnish with additional cilantro and serve.
For more recipes to support your wellness lifestyle, check out Ricki’s Wellness Weekends.