i love eating most of the stuff on this thread, but this is my fave food right now. i make a big pot of this like once a week!
i make things approx, but i will try to give the right amounts. however whatever you got throw it in there!
2 cans of coconut milk
ginger cut up but large, maybe grate a little
fresh greens cut up small, beet greens, kale, chard, arugula
spices: curry, cinnamon, pepper, salt +
insert your favorite veggie here
or non veggie here
onions and garlic or leeks
! edible flowers !
add potatoes, before anything else, to a big pot less half filled with water. chop all the other ingrediants and put them in as it comes to a boil...if using rice put rice in once it boils and then turn the heat low for a while, or even off and then re heat a while later as the rice will be done. if no rice you can just boil this soup till the potatoes and carrots are mushy a little. and add the chopped up greens and whatever else for the top at the very end... or individually as you serve it
a quick soup, plus it stay good for a long time. the coconut milk fat oily stuff rises to the top of it and then hardens...seems to keep it preserved for a while, good for leftovers. so i make a big batch of this and then have it as leftovers for a couple of days.
usually i dont add the rice till day two or three. by the third day i know it has to be eaten quickly, so i will throw rice into the remaining broth, the rice soaks up the coconut milk really good...and then make a new stir fry for the rice with the veggies left.
that picture above is from when i first started making this all the time. besides the coconut and spices everything was from my garden, and + the wild onions that i am blessed with in the spring. i picked a bunch of wild onion flowers, and am growing two kinds of arugula, one with edible white flowers (roquette), and a "wild" one with spicier yellow flowers. the wild onion flowers, arugula flowers, and broccoli are on top ....the garnish on that pic.
it was so beautiful i had to take a pic of it before i ate it.