We’re having a thai food bonanza over here, and this was tonight’s meal: Vegan tom kha gai (you know, that coconut milk broth soup that always has a million mushrooms floating in it?), using the recipe [here] of Megan over at TheseThingsILove. (Credit also goes to my BFF, for showing me the recipe.) I cannot believe how good the broth tasted and smelled even before we had all the ingredients in. (more…)
This corn soup recipe is from Leanne Brown’s Good & Cheap (free PDF version available here). Like chili and many other things, it’s a great thing to store in the freezer for later. Having made it four times now, advice I can add (which will make sense if you’re looking at the recipe) is this: (more…)
Pea soup had always grossed me out when I was a kid, and adding mint to it (as much as I love mint) seemed strange, but somehow this “pea and mint soup with prosciutto,” from Gordon Ramsay’s Fast Food, really works! (And it’s easily made vegetarian.) It’s a great way to use up mint when you have multiple mint plants and can only make so much tea and so many mojitos, and goes great with sandwiches.