Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, July 23, 2017

#Summertime #Soup #Recipe!

Hey Everyone!! :-)

I don't know about you, but even in the summer, sometimes I just need a nice, comforting bowl of soup. This one is light enough for even a warm evening and is one of my favorites. :-)

6 cups vegetable stock
1-2 red onion(s) chopped
1 tomato diced
1 bunch collard greens or kale ribs removed and leaves chopped
2 tbsp peeled and minced fresh ginger
4 cloves garlic minced
3/4 cup unsalted peanut butter (your favorite kind)
1/2 cup tomato paste
3 tbsp sriracha
1 tbsp olive oil
1/4 cup peanuts chopped
Salt and pepper to taste

Put the onion and olive oil in a soup pot and saute it until translucent. Add the stock, ginger, garlic and salt, and bring to a boil. Simmer for 20 minutes, or so. In a separate bowl, mix the peanut butter and tomato paste. Add 1-2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour all the contents of the bowl into the soup pot and mix well. Stir in the collard greens and sriracha. Simmer for another 15 minutes, or so, stirring often.

This soup can be served over cooked rice, quinoa, or pasta if you’d like, or it can be eaten on its own. Top it with the chopped peanuts to add some crunch. Also, obviously, you can adjust the amount of sriracha to your preferred heat level. Some shredded carrots added with the collard greens adds a nice sweetness and some cooked chickpeas or kidney beans can give the soup more substance if you're looking for something heartier.

Bon Appetit!

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