- oil or butter
- 1 onion, diced
- 3-4 cloves of garlic, minced
- 1 red pepper, diced
- 2 sticks of celery, diced
- 2 medium potatoes, diced
- 3 tbsp flour
- 1 cup milk of choice (coconut milk is a great choice!)
- 2 cups of broth
- 1 tsp smoked paprika
- 1 can of whole kernel corn (or fresh shucked corn)
- 1 tsp apple cider vinegar
- salt, to taste
In a large pot, heat oil or butter. Add onion, red pepper, and celery, and a pinch of salt. Sauté until soft. Add potato and mix, then add paprika and stir, followed by the flour. Stir to coat. Cook for a few more minutes before adding milk and broth. Bring to a boil, then reduce to a simmer, and cover for 15-20 minutes, or until potato is fork tender.
Add corn and stir, letting it cook further until softened. Once cooked, use an immersion blender or blender to blend until desired consistency (chunky or smooth). Stir in the apple cider vinegar, and adjust seasonings. Enjoy with sliced baguettes rubbed with olive oil and garlic!
Sorry for the lack of updates lately! It has been a busy semester, but guess what? I’ve finished grad school! I can’t believe the past 2.5 years have gone by so quickly. On to new things now. Still holding out for getting into med school next fall…so no end in schooling yet. I think I’ll forever be a student. Why, you ask? I don’t know.
It’s gotten chilly lately, and we just had our first dusting of snow here in Vancouver (though, it never really stuck… or rather it all melted). With winter fast approaching and fall making its way out, it’s time to get out the soup recipes to keep yourself warm. Since squash and apples are both fall items, I needed to come up with a soup recipe. Continue reading Butternut Squash & Apple Soup
You might be asking yourself what the heck pennywort is. It probably also sounds ridiculous on your head. For those who aren’t into botany, pennywort is a low-growing plant with conical-shaped leaves that’s found in swampy areas. The edible kind is scientifically known as Centella asiatica, and is found around Asia. In Sri Lanka, we call it gotu kola, which literally translated means conical-shaped leaf! It’s a bit of a fibrous leaf, similar in texture to kale. Continue reading Pennywort Congee (Kola Kenda)
Soups are great for those cold (and maybe rainy) days when you want something warm and comforting. Soups are so versatile, you can have them hot or cold (gazpacho anyone?). This isn’t a gazpacho, though, but with soups, you can add all sorts of veggies and spices, and have a great flavours, while ingesting some much needed nutrients! Continue reading Curried Sweet Potato & Pear Soup
I never used to like pho when I was younger. For those of you who don’t really know what pho (pronounced fuh, not foe) is, it is a Vietnamese rice noodle soup dish, often served with rare meat slices that cooks in a hot broth made of pork or chicken bones and various spices.
Continue reading Vegan Vietnamese Pho