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 🙂
And I am so excited about this soup recipe! Thai carrot and sweet pepper coconut soup with cilantro pesto that’s paleo, and can easily be made dairy free + vegan.
The flavors sing like a ray of sunshine in the cold days of February and really are kind of life-changing. As I write this we’re getting our first REAL snow of the winter here in Seattle, and I couldn’t think of something would rather cozy up to more than this vibrant bowl of soup!
I would actually, (probably) eat some type of soup for every meal if I could get away with it. I’ve definitely been known to have soup for breakfast when I wasn’t cooking for anyone else!
Unfortunately, Patrick isn’t always up for soup for breakfast // lunch // dinner, so I can’t exactly live out my dream soup for every meal, but I’ll just go ahead and sneak it in as much as I can!
And with recipes like this, I don’t get too many complaints.