broccoli soup


It was chilly this weekend. It rained most of Saturday so we lounged around watching old horror movies. We did run out for a quick lunch in Kensington market. Chris has been wanting to stop into Seven Lives (a little taco spot in the market specializing in SoCal style tacos) for weeks. It was everything we wanted it to be. We ducked in soaked from the rain quickly grabbed a couple Baja Fish Taco’s and Strawberry Agua Fresca (Chris grabbed the mexican Cola). Then ran home trying to dodge the rain. Once home we curled back up exactly where we had left from.

Finally Sunday the sun was out and we took Wyatt over to Chris’s moms. She has a wonderful house in the neighborhood we grew up in. She has a  big backyard with big old trees and an awesome big lawn, perfect for an excited little puppy. We let our sweet little pup run around until he was totally tuckered out. Chris’s mom also found us a great old book printed 1964. I love it! The pictures are so great.





Now that autumn is in full swing it was time to start making our favorite quick dinner….soup. We make a ton on Sundays and stock it up in the freezer so, when we get home tired and cold from work we can quickly heat it up. This time we made a Broccoli Soup…it turned out rather boring so we added almost 1/2 a can of green curry paste we had bought from T&T Supermarket a while ago. If you LOVE broccoli you’ll love this bright green soup without the spicy kick.


1 tablespoon of coconut oil

2 cloves of garlic, chopped

1/4 cup diced sweet onion 

1 head of fresh broccoli, rough cups

1 handful of stemmed green spinach

Fresh water, as needed

Sea salt and ground pepper, to taste 

2 tablespoons each:  parsley, some fresh basil from my garden

1 cup light coconut milk, or more, to taste

1/2 can of green curry paste

DIRECTIONS:Heat the oil in a large soup pot set over medium heat and stir in the garlic and onion.Add in the broccoli and greens. Add just enough water to cover the vegetables.Bring to a simmer. Cover the pot, and reduce the heat to a medium. Cook until the broccoli and greens are tender (15minutes)Add the chopped herbs. Season with sea salt and fresh pepper, to taste.Remove the pot from the heat. Puree the soup.Return the pot to the stove and add in the coconut milk.

Stir and heat through gently (taste and if you’d like the spicy kick add some curry paste, if not leave as is!)





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