This weekend my lovely in-laws are here, so we got to enjoy hiking in the cool weather, and tonight is date night! One of the hard parts for me with the capsule closet idea is dress-up occasions. I still haven’t worked out exactly how to make basic pieces look more exciting. Here is what I came up with: gray pencil skirt paired with a tucked in blousy shirt and belt. Hopefully the dear husband will be OK with the final result =)
And now, on to the promised soup recipe!
Soup Club and Curried Green Pea and Spinach Soup
The past year or two I have really enjoyed looking at cookbooks versus the internet for some of our meals. The Soup Club Cookbook was on my Christmas wish list, and it has been a good addition to our kitchen so far. The book has lots of nice photos, and it is entertaining to flip through. Another thing I really like is how veggie forward the recipes are- you can really feel good about serving this food!
The recipes are created so you can make soup to share with friends every month. I would love to set that up with a few friends, but in the meantime it’s very easy to adapt the recipes for a dinner plus some leftover to freeze for later. This was the first recipe I tried, and we made a few small changes in addition to reducing the quantity. It’s a very quick and satisfying vegetarian meal, and it was a hit with Oliver as well:
Curried Green Pea and Spinach Soup
1 tbs vegetable oil
1/4 cup Thai green curry paste
2 quarts broth (we used chicken)
32 ounces frozen peas
1 16 ounce bag frozen spinach (chopped or whole leaf)
8 scallions, divided
1/2 tbs salt plus more to taste
1/4 cup Greek yogurt
Ground black pepper to taste
Thinly sliced mint
5 thinly sliced green onions (or more, I liked a generous amount)
Greek yogurt to top
2-3 cups cooked brown rice
Thaw the frozen veggies on the counter about an hour before you want to start cooking. Heat the oil in a stockpot and stir the curry paste around the pot.
Add the broth and broth and bring to a boil. Add three roughly chopped whole scallions, the salt, and the vegetables. Return to a boil, reduce heat, and simmer loosely covers for 10 minutes.
Add the 1/4 cup Greek yogurt and puree with an immersion blender. Season with salt and pepper.
If you try this one, let me know what you think!