Hey guys! Back again with September’s guest blog post for Bitte, a small batch and artisan children’s online store that offers clothing and toys that are unique and built to last. Run by mother and daughter duo, Maia McDonald Smith and Sara McDonald, their store and blog embody many similar values as Nyssa’s Kitchen, and I’m thrilled to be connecting with their audience. I’m also incredibly excited for you to explore their beautiful and sustainable goods – their shop is always the first place I look for gifts for little ones, and I think you’ll see why when you check them out!
Today I’ll be sharing a recipe for curried coconut leek soup.. Continue reading for the first part of the post, and then click the link below to get the full recipe on their blog!
Have you felt it? I happened to notice it last week here in the PNW. It was right around the time that we got our first rain in months – all those rain dances finally paying off, finally quelling some of the raging fires that have taken over the end of our summer. With the rain the sun suddenly seemed to be setting earlier, there was that distinct crisp chill in the morning air that is best paired with a warm cup of coffee, I began the quest to find the perfect pair of slippers, and I made my first batch of soup. Curried coconut leek soup to be exact. Autumn has arrived my friends, and while it’s always a little sad to say goodbye to the sweet sunny days of summer, this season always ushers in such a feeling of comfort and familiarity.
And there’s nothing better to maximize comfort than with a cozy bowl of nourishing soup.
This one that I’m sharing with you today is pretty simple. As many great soups are. Because while it ultimately provides warm comfort, another great virtue of a pot of soup is the ease of which it can be prepared. This is one of those soups that came together rather organically because of an oh-my-gosh what am I ever going to do with 5 leeks before they go bad moment. Finding a delicious destiny for vegetables that would otherwise be compost bound is quite an awesome feeling.
Guys! Seattle is still sitting RIGHT on the middle of the fence with this whole nice weather business. My solution? Gingered pork soup with green spring vegetables and szechuan broth! It’s the perfect way to warm up AND indulge in some of the new spring vegetables that are making their way into our markets. Because what’s the fun of resisting new spring veggies just because the weather isn’t exactly cooperating?
Full disclosure here.. I’m totally obsessed with this soup and I’m not even sorry about it.
It’s a brothy, umami rich, green spring vegetable loaded bowl of goodness and I’m reaaaally excited to be sharing the recipe with you guys! I made this for the first time a while ago.. and just re-made it again right before I left for the Everything Food conference. It didn’t all get eaten before I left so I tucked a container into the freezer so I would have a healthy meal to come home to when I got back. And while I wouldn’t recommend freezing it (the veggies got a little soft and turned a weird green color) I still happily ate it when I returned 🙂