JF SPICY VEGGIE PENICILLIN SOUP
Kevin gave me his cold from last week so I wanted a really yummy, spicy, curry soup to help fight it off. As always the key here is plenty of toppings, so don’t skip that final step! Serves 2-4.
1 medium sweet potato, cubed
½ head of cauliflower, chopped into florets
JF Spicy Salt
1 lemon, juiced
1 tsp baking soda
1 package kelp noodles, drained and rinsed
JF Spicy Veggie Penicillin Soup:
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp ginger, minced fine
½-¾ cup white onion, minced fine
2 shiitake mushrooms, sliced
1 cup purple cabbage, shredded (optional)
1 can (13.5oz) organic coconut milk (I like Native Forest)
4 cups low-sodium vegetable broth (I like Kettle & Fire)
1½ Tbsp yellow curry paste (I like Mekhala)
½ tsp JF Spicy Salt, more to taste
Cilantro, coarsely chopped
Green onion, sliced on the diagonal
Fresno chili, sliced thin on the mandolin
A squeeze of lime juice
A drizzle of chili sesame oil (I like Trader Joe’s)
Preheat your oven to 400º. On a prepared sheet pan toss your sweet potato and cauliflower in olive oil. Season with JF Spicy Salt, and roast until golden brown.
Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in about 6 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.
JF Spicy Veggie Penicillin Soup
In a large soup pot warm the olive oil and begin to sauté your garlic, ginger, and onion. As they soften and become translucent, add the mushrooms and cabbage, allowing them to become tender over the heat.
Pour in your coconut milk and combine well. Pour in your vegetable broth and combine well. Add the yellow curry paste and JF Spicy Salt, adjust seasoning to taste.
Add your roasted sweet potato, roasted cauliflower, and the softened kelp noodles; incorporate throughout.
Serve warm topped with basil, cilantro, green onion, Fresno chili, fresh lime juice, and a drizzle of chili sesame oil. Enjoy!