Peanut Crunch 🥜 Salad 🥬 in a Jar

July 3, 2023July 3, 202320 Comments

One day I sent 10 empty ‘Planters Peanut‘ wrappers to their office in exchange for a Planters coloring book. I remember the day my coloring book arrived with a nice letter from Mr. P. Nut and bonus stickers. I was a happy child. I always eat peanuts or peanut butter. It is not clear if Mr. P. Nut really existed or was a good marketing ploy? However, “MR P. NUT“ did arrive at the Planters factory in 1896.

Mr P. Nut

My favorite “Peanut Crunch Salad In A Jar” is a joy. If you have never had a peanut or sesame/pumpkin seed salad you need to try it out. Use different nuts. You can buy these salad toppings pre-packaged. It’s the best way to eat nutritious cabbage. I do not like tofu. But, I am a big, big fan of edamame beans. My bean caviar. You can have this quinoa salad without peanut butter to give a fluffier salad. It’s all good!

Peanut Crunch Salad in a Jar

Servings: 1-2
Time: 20 mins
Difficulty: easy
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INGREDIENTS
For the quinoa
▢ 1 cup (180 grams) quinoa , or 2 cups (370 grams) already cooked quinoa
▢ 1¾ cup (420 ml) water
▢ pinch salt
Dressing
▢ 5 tablespoons natural peanut butter
▢ 4 tablespoons lemon juice
▢ 2 tablespoons soy sauce
▢ 4 tablespoons water
▢ 2 tablespoons rice wine vinegar, or apple cider, or white wine vinegar
▢ 1 -2 tablespoons minced garlic
▢ salt and freshly ground black pepper to taste
▢ Optional : 1 tsp maple syrup with peanut butter unless already sweetened
Salad
▢ 4 green, spring onions, cut into thin rounds,
▢ 1 medium julienne carrot
▢ 1 cup (150 grams) frozen edamame beans
▢ 1½ cups (160 grams) chopped red cabbage
▢ 1½ cups (160 grams) chopped green cabbage
▢ ½ cup (73 grams) roasted peanuts

INSTRUCTIONS
Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on for 10 minutes. Fluff with a fork before using.
▢ Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) mason jars.
▢ Layering–>Dressing starts at the bottom. Add green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts and a tight lid. Store in the fridge for up to 5 days.
▢ To serve shake the jar vigorously. Plate it or eat directly from the jar.
NUTRITION
Serving: 1 jar Calories: 438kcal Carbohydrates: 44g Protein: 20g
Fat: 23g Saturated Fat: 4g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g
Trans Fat: 1g Sodium: 626mg Potassium: 869mg Fiber: 10g Sugar: 11g Vitamin A: 3158IU Vitamin C: 49mg Calcium: 124mg Iron: 4mg
Fridge time 3-5 days.

You Gotta Eat Here!

You Gotta Eat Where?
Home Cooking Goes To Work!

What’s better than home cooking?
No-o-o-thing!

Jar up these salads and bring your appetite!

Substitute cashews, almonds or walnuts for peanuts. Roasting the nuts is even better. Peanut substitute: Switch the peanut butter for sunflower seed butter (tahini) and top with crunchy sunflower and/or pumpkin seeds instead of peanuts. You can use any combination of seeds. You can roast nuts in paprika, garlic powder, black pepper and salt for a big punch. Next time use hazelnut butter. If you don’t have soy sauce use coconut aminos or tamarind.
Be a MacGyver and substitute as needed!

Bring home made meals to work.
It is 100% worth it!

Use plastic containers instead of mason jars. (a) TO WORK or (b) at HOME.

Salad-In-A-Jar `Yumm`Yumm

INGREDIENTS: lemon juice+ olive oil, shaved carrots, currents, pumpkin seeds, cauliflower + nappa cabbage [left]<~ ~>[right] creamy dressing + roasted tofu, black beans, tomato +shredded parm. cheese, topped with spinach

Salad Layering ~Salad Jar ~Video

Beginner’s Guide

More “Salad Jar” Ideas~ Make Ahead on Sunday ~ Good Eats for the Rest of The Week!

The Very Best DYN-O-MITE Salads!
New Dressing Ideas!

A peanut is not a nut but a legume like soybeans and lentils. Athletes enjoy the protein and healthy fats for good digestion, magnesium, manganese, biotin, CoQ10 and minerals such as zinc, niacin (B3) phosphorus, selenium and Vitamin E.

The Green Life…..If you are doing a 5 day vegan cleanse, reset or detox, then this is the healthy salad for you!

I used green and red cabbage in this salad because it stands up well in a jar and great for digestion. The quinoa, a seed, adds nutty nutrition to the salad!

Recycle! Reuse!

RECYCLE ♻️ these plastic containers instead of using mason jars. I save plastic containers from my market purchases. They are easy to use as many times as you like or toss out at any time. You can also substitute them for glass jars.

Power Bowl~ Quinoa Power

May 7, 2023May 13, 202310 Comments

In my haste, I bought dates instead of dried prunes. My mind must have been a million miles away. However, I like dates and they were labeled organic. This was a gigantic bag. I surfed the Internet and found a Moroccan power bowl salad recipe with dates. What a find! Even better, this recipe calls for pistachio nuts, which I have a huge bag of fresh pistachio nuts. I really like Moroccan food. I can’t wait to make this salad. Another step towards healthy eating with pizzazz!

Quinoa Power Salad: We’ve got cooked quinoa, shredded carrots, hydrated or canned chickpeas (garbanzo beans), tons of chopped parsley, golden raisins, scallions, dates, and one handful of chopped pistachios. A bowl of delicious Moroccan salad goodness. Toss that all up and drizzle with the honey lemon dressing. [or, your favorite dressing – oil & vinegar with lemon juice, salt, pepper and one minced garlic clove + cumin -my choice]. Just look at all that beautiful color!

Power Bowl

Servings: 2-3
Time: 10 mins.
Difficulty: easy
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INGREDIENTS
1 ½ cups cooked quinoa
1 cup matchstick carrots
4 scallions, thinly sliced
1 (15 ounce)can chickpeas, rinsed and drained, or 2 cups(hydrated)chick peas
⅓ cup chopped dates (add more dates if omitting raisins)
¼ cup chopped pistachios (or walnuts
⅓ cup golden raisins (optional)

honey-lemon dressing:

½ teaspoon cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
½ teaspoon salt
⅛ teaspoon chili powder

INSTRUCTIONS

POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!

I know that golden raisins would have been a bit too sweet for me. I opted out and no honey in the dressing. The raw, minced garlic in my dressing adds a very slight tang to the salad. You do not taste it. Add more garlic if you want to experiment. I would add two garlic cloves. We all know how good quinoa is for you. This high protein packed, gluten-free grain is the world’s super food. I have red quinoa and was happy to use it. Add mint or cilantro. You can have a medley of herbs.

After 2 days of soaking, chick peas will break down (get mushy) and start fermenting.

Chick Peas

I soak my dried chick peas overnight in cold water for 8 hours. As a guideline, don’t go over 12 hours. The peas are ready when you test one and it is no longer hard and really tastes similar to a ‘green pea’ – wonderful! Also, you do not have to boil dried chick peas to get them ready for cooking or eating, or, when making hummus. Boiling hardens the chick peas. I have had both and prefer the softer version using my method. TIP: when cooking chick peas add them at the end. The last 5-10 minutes of cooking. Similar to potatoes. Add potatoes at the end of a stew so they stay soft and eatable. NOTE: I also found that preparing chick peas from scratch produces the best, tender chickpeas with a creamy mouthfeel that the canned variety just can not compare. One pound of dried beans = About 2 cups hydrated chick peas. Re-hydrating chick peas is determined by taste. You do not know if your chick peas (dried or canned) have been on the shelf for months or years.

Healthy Power Bowl

Crunchy carrots add the right amount of color to this recipe. You can add cilantro or green bell peppers or any other vegetables that may be almost ready for a toss. The POWER IS YOURS!

The POWER IS IN YOU!

Gourmet Soup-In-A-Jar

January 13, 2023February 29, 202428 Comments

Inspiration

I wanted a healthy home made soup for busy, lazy, opportunistic people who live for nutritional food. The Soup-In-A-Jar! was my answer. No more chopping vegetables and preparing all the ingredients for a great soup. No refrigeration needed. Pantry shelves of great gourmet soups includes sun dried tomatoes, Le Puy lentils and an array of great spices to warm your tummy!

Here are some of my favorite jar soups, I would like to share the recipes with you, along with a dozen mason jars.

🧄 My garlic soup was inspired by a successful garlic farmer–> 30 Garlic Clove Soup. I needed fresh grilled garlic for this masterpiece. How do I put this magic in a jar? Dry, dehydrated garlic was the answer. Slightly roast the garlic before dehydration is the key to Flavortown? Yes!!!

Jarred soup turned out to be delicious! Make at least one of my gourmet soup-in-a-jar!

My Favourites: SOUP-IN-A-JAR RECIPES

COCONUT CURRY DETOX SOUP

Servings: 6-10
Time: 55 mins
Difficulty: easy
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INGREDIENTS
2/3 cup orange lentils
2/3 cup red or French green (Puy) lentils
1 tablespoon turmeric
1 teaspoon smoked paprika (or plain paprika)
½ teaspoon cinnamon
1 tablespoon dried onions -minced
1 teaspoon dried garlic granules
½ teaspoon red pepper flakes (1 tsp. – for a hot version)
½ teaspoon cumin seeds
½ teaspoon ground coriander
½ teaspoon fresh grated ginger (1 tsp. powdered ginger)
½ teaspoon black pepper
½ tsp grated nutmeg
6 cups low-sodium vegetable broth
1 small dried chile pepper
A dash of salt -added at the end of cooking
I tablespoon dried tomatoes (optional)
(have coconut milk and vegetable stock ready for the cooking process)
OPTIONAL: 1/2 cup black forbidden rice -adds a flare of colour to your layers. One dried hot pepper on top.
DIRECTIONS.
Add vegetable stock to a sauce pan, plus all remaining ingredients and one 14-ounce can of coconut milk. Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes. Remove and discard the chile pepper before serving. GARNISH: Cilantro or Fresh Mint. Season to taste. (This is the time to add salt). If you do not have coconut mil use ¼ cup Coconut (shredded). NOTE: You may add 1/4 cup of coconut powder to the jar instead of canned coconut milk in the cooking process

I ran out of wild rice that day and used brown rice instead of forbidden black rice. There is a difference. (Later I replaced it with black rice). Plastic bags kept the rice and spices from falling all over the different layers. Powdered spices go into the pot not on the sides of the jar. I like to purée half of the soup for a nice texture. This particular load of gold that looks like a striped Bengal tiger has dried tomatoes added ( used my air fryer).
Many people call this soup ~ VEGAN DETOX SOUP for the obvious, healthy reasons.
Le Puy lentils grown in volcanic soil in Le Puy, France, add a special flavour. Don’t miss out on it.
TIP: If you don’t want to use canned coconut milk, you can now buy coconut powder. Same exquisite flavour!

5 bean soup-in-a-jar

Servings: 10-12
Time: 2-3 hours
Difficulty: easy
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INGREDIENTS
1 quart (32 ounce) jar with lid
Printable label/gift tag (scroll down for the free printable!)
1 cup dried kidney beans
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried split peas
1 teaspoon dried onion powder
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dry mustard
1-2 teaspoons thyme
2 teaspoons Sea salt
1 bay leaf
1 CAN (14OZ) diced tomatoes (when ready to cook the soup)
ASSEMBLY
Layer 1/2 to ¾ cup pinto beans in jars; shake gently to level beans. Repeat with ¾ cup of peas, northern beans, black beans and red beans. Set jars aside. (You may need 2-3 jars.- depends on the size)
Combine pepper, paprika, dry mustard, dried onion powder, salt, garlic powder, oregano, rosemary and basil in a small bowl.
Place 3 T of spice mix in a snack-size ziploc bag. Add 2 bay leaves and 1 bouillon cube. Gently shake contents to one side of bag and close. Fold bag around spices and place in top of each jar.
Place lids on jars, sealing tightly. Tie with ribbon and attach printable gift tag with instructions..
DIRECTIONS
Remove spice packet
rinse bean and place in a pot with water 1 inch above the beans
Bring to a boil and boil for one minute
Remove from heat and soak the beans for one hour
Drain and rinse beans then add beans to the pot with spices, diced tomatoes and 6 cups of water
Bring to a boil then reduce heat this is when you add salt) and simmer until beans are tender (1 1/2 to 2 hours) and soup is thick
Refrigerator leftovers up to 5 days

Print LABELS “5 Bean Vegetarian Soup” (include instructions)This is a great gift for college students, family visits and the holiday season.

Download label -instructions HERE when gift giving!

Italian Barley Soup

This is for my Italian friends and barley soup lovers! ❤️

Servings: 8-12
Time: 30 mins
Difficulty: easy
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INGREDIENTS
1 cup pearled barley
1/2 cup sun-dried tomatoes (dehydrated, not packed in oil)
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 veggie bouillon cube
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (omit the bouillon if using stock) and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste.

<–Left Italian Barley Soup with sun dried tomatoes

BONUS: Split Pea Soup-In-A-Jar ~ Fast and Easy!

I grew up on split pea soup. Buying a huge bag of dry split peas can be daunting and dismal, staying on my shelf in the pantry a bit too long. A simply mason jar filled with measured dry split peas with spices already added is eye appealing! Life is now easier! That’s how it’s done!!!

Recipe

SPLIT PEA soup-in-a-jar!

Servings: 10-12
Time: 40 mins
Difficulty: easy
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INGREDIENTS
2 cups split green peas
1/2 teaspoon celery seed
1 tablespoon dried chopped onions or onion powder
1 tablespoon dried minced garlic
1-2 tsp. thyme
1-2 bay leaf
1 chicken bouillon cube( unless you use stock instead of water – use Knorr)
DIRECTIONS
Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water (or stock) to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 30 minutes. Remove and discard the bay leaf. Stir in one cup of chopped ham (optional) before serving. Season to taste.

Garnish: Fresh mint. chives, fresh peas, an asparagus stalk is a good addition. While cooking, pop in fresh or frozen broccoli. It pairs well with pea soup. A dollop of yogurt is refreshing and eye appealing.

Burn Belly Fat

Top seven foods to remove belly fat. #1 is BEANS. Try our 5 BEAN SOUP IN-A-JAR. More belly fat burning vegetables: click this link –> Burn belly fat. Dehydrated fruits like blueberries and apricots is another healthy soup. Make fruit soup. –> Finland’s blueberry soup. (This recipe -No need to add sugar. Mom never did.) Finland’s blueberry soup retails $30-40 online (for a 220 gm. pouch). Make your own! (use wild blueberries ONLY not canned). I grew up eating this soup. Hot or cold! Yum!

A WARM HUG

Layer all ingredients in a clean, glass (pint size) jar in a colorful order. Bay leaf or whole peppers on the top layer. Tightly close the lid, add a tag, and place on the shelf for up to 12 months.. Friends, college students and just about everyone will be beaming when you gift your dry soup to them. Hot soup on a cold, winter day is like a warm hug!

How To Dehydrate Vegetables

– An Addition To Your Dried Soup-in-a-jar Recipes

Dried veggies is a brilliant addition to your soup. See Link–> Best Veggies To Dehydrate Fresh herbs can easily be dried. Some vegetables, including eggplant, squash, and green beans, should be blanched before drying.
–> Dehydrate carrots : Preheat your oven to 170 degrees F, or the lowest temperature setting. On your baking sheets, lined with parchment paper, arrange your prepared produce. Separate the items so they don’t touch. Then, transfer the baking sheets to the oven to let the produce dry, flipping the pieces occasionally throughout the process. Check periodically for doneness. Most dried veggies required soaking the veggies for 15 minutes in hot water before adding to the soup. (You can add this ‘soaking’ water fight in your soup).

Dehydrated Vegetables ~Healthy Additions

EXPERIMENT

IF YOU WANT A TEX-MEX SOUP (add to the 5 bean soup) Add 1–> 4 ounce can Green chilli. 1/2 tsp. cumin and 1 1/2 tsp. chilli powder, a dash of hot chilli flakes. If you have fresh bell pepper around add that to the cooking of the beans. For the pea soup I always add thyme – ( my own recipe ) when I made fresh soup. No difference with jarred soup.

There is even a 15 bean soup. The possibilities are endless.

With higher food prices, we need to support sustainable gastronomy. The MICHELIN “Green”star is a welcomed new addition. This green “star” is awarded to restaurants that support sustainable gastronomy .“ Sustainable gastronomy means cuisine that takes into account where the ingredients are from, how the food is grown and how it gets to our markets and eventually onto our plates.”. “It is about choosing food that is both healthy to the environment and our bodies, a crucial aspect of sustainable gastronomy,” says Dr. Adenike Akinsemolu.

Sweet Potato Soufflé

November 4, 2022November 14, 202215 Comments

This healthier version of the original version of sweet potato pie. No crust and no sugar. And it tastes wonderful! Friends and family still say,

..“this is the best sweet potato soufflè I have ever had!“

Long ago, I was invited to classmates dinner during a crisp autumn weekend. I decided to bring a sweet potato cassarole with marshmallows. This was the first time I made this thanksgiving classic. I watched mom make lanttulaatikko at Christmas and substituted sweet potatoes for the rutabaga. She did not use a recipe and we didn’t have internet in those days. As I arrived, the host did not know what I brought. Too much studying. However, it was all gone. I kept my wheelhouse of spices when I made the sweet potato soufflè . I have never added sugar or syrup to this dish because mom never did. Subsequently I did not add any sweetener. Frankly, I never understand the addition of extra sugar to this delicious soufflè . I knew from basic chemistry that oven baking turns the sweet potato even sweeter.

Recipe ❤️

Sweet Potato Soufflè - Mildly Spicy

Servings: 4-6
Time: 40 mins
Difficulty: medium
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INGREDIENTS
5 tablespoon salted butter, plus more for soufflé dish(es)
Fine ground rye bread crumbs -enough to coat the baking dish(es)
3 1/2 tablespoons all-purpose flour
3/4 cup whole milk
1 1/2 cup mashed sweet potatoes
3-4 large eggs, separated, and at room temperature
1 teaspoon ground nutmeg
1 tsp cinnamon
1/2 tsp. chili pepper
1 tbsp. lemon zest (one lemon)
3-5 cardamon pods – ground (optional)
A pinch of turmeric (optional)
A pinch of cumin (optional)
1/4 tsp cream of tartar (for egg whites- stabilizer)
A pinch of salt (for egg whites)

DIRECTIONS

1. Preheat oven to 400 degrees.(Prep dish as oven is heating) Butter a 1-quart soufflé dish -or ramekins- and coat inside with butter, followed by fine bread crumbs, tilting and turning dish to coat sides completely.
Prepare Sweet Potato
2. Microwave sweet potatoes by puncturing with a fork in several places & wrapping in a moist paper towel set at high for 5 minutes. Check if done by poking with a fork. Flip the potatoes over and continue to microwave for another 2-3 minutes. minutes. The moist paper towel allows for fast peeling.
Purée Sweet Potatoes
3. Cool potatoes to room temperature, then transfer to a food processor or blender. First, purée fresh chilli peppers. Then add sweet potatoes. Purée until smooth, to yield 1 1/2 up to 2 cups.
4. In the microwave, heat milk (about 20-30 seconds) until hot, but not boiling. Place hot milk in the bowl of an electric mixer and slowly add sweet potato, butter and spices. Blend well. Taste to determine if you need more spice. Then, whisk 4 egg yolks and add to sweet potatoes. Blend well.
Egg Whites
5. Beat 4 egg whites with a pinch of salt + 1/4 tsp. cream of tartar in a very clean chilled bowl (copper bowl -if you have one) until stiff peaks start to form.
6. Fold egg whites into sweet potato mixture; pour into prepared soufflé dish(es). Flatten the top of the dish with a knife and use your finger to follow around the inside rim to create a rounded, high, even puff. Turn oven down to 375F. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.

Egg Whites: Fix

The most crucial step in all soufflès are the egg whites. Whisk egg whites until foamy and just turning to a peak. Some chefs add cream of tartar ( in lieu of sugar or plus sugar) to prevent the egg whites from collapsing. Over whisking egg whites will result in dryness and breaking of the soufflè. If your souffle does not rise a lot do not worry. It will taste great. If you like this dish, you can achieve great heights the next time you make it! 🙂

Vegan Version

Olive oil instead of butter
Unsweetened vanilla almond milk instead of regular milk
Leave the skin on because it’s full of nutrients
Add a little bit of turmeric to balance blood sugar. [ you can not taste it in the pie]

Healthy Nutrition

Sweet Potatoes are known to be beneficial to individuals with type 2 diabetes due to the high levels of magnesium and fiber, which helps in reducing insulin resistance and stabilizes blood sugar.

Sweet potatoes have a large level of carbohydrates. But, they generally have a low glycemic index: of 61.

VARIATIONS

To the base: add grated ginger, garlic, apples, pineapple, cranberries, currents, cheese or white potato. Sprinkle cinnamon on top. Add au juice: hot cinnamon/apple/cranberry juice to the table.

<– This souffle is broken. As the famous Julia Child would say, “No one will know.“

Orange Sweet Potato (most common), Red Jamaican (white inside) and Japanese Sweet Potato (All red)

Coffee Soufflé ☕ by Julia Child

You may guess I am a big fan of Julia Child. Julia Child’s coffee soufflé directions are standard and apply to the sweet potato soufflé . Good Baking Tips!

Pumpkin Soup (Easy Keto & Vegan Recipe)

September 24, 2022November 4, 202216 Comments

The first time I ordered pumpkin soup was at a Thai Restaurant in Toronto, Canada. A slight smile grew on my face from the first spoonful! My first thoughts were, ” amazingly delicious!” It was the coconut milk that embraced the pumpkin flavour so beautifully. I encourage you make pumpkin soup this FALL
KETO recipe of 270 Calories per serving.

Pumpkin Soup Recipe

Servings: 10-12
Time: 10 mins+ 40 min
Difficulty: easy
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INGREDIENTS
1 tbsp olive oil
1 onion coarsely chopped
2 cloves garlic grated /pressed
3 pounds cooking {pie} pumpkin -peeled and chopped
1 lemongrass stalk finely chopped
1 tbsp fresh ginger grated
2 tbsp. RED CURRY PASTE (recipe below)
4 cups vegetable stock (or water + 1 tablespoon of Maggi chicken powder or cubes – to taste)
13.5 oz coconut milk

INSTRUCTIONS
1. Heat the oil in a large saucepan over medium-high heat Add the onions. Cook until the onion becomes translucent. Chop Garlic and let it sit for 7 minutes before adding to the saucepan.
2. Add ginger, curry paste and lemongrass. Cook until the stalk becomes soft before adding the pumpkin.
3. Toss the pumpkin in the oil and cook for 5 minutes.
4. Add the vegetable stock, garlic and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
5. Use an immersion stick to blend the soup until smooth, while adding the coconut milk.
Calories: 272 kcal Cuisine: vegetarian