Today, I leave you with something short.
This soup is one of my favorite dishes. We leave for Guatemala tomorrow and I could not be more excited (stayed toned on a future post featuring.... I don't know... Guatemalan chocolate maybe?). I've been frantically trying to eat up garden produce before we leave. Nothing is sweeter than summer squash straight from the vine (well, maybe summer tomatoes). This dish originally started with making Hedi Swanson's summer squash soup found in her Super Natural Every Day. The first time I made it was when I was living in Charleston, SC. I've been making it for 3 summers now and it has adapted into my own dish. I hope you do the same to yours :).
Recipe (Serve 4 large servings or 6 small)
Turmeric root (fresh) - 2 small numbs, peeled, about 2 - 3 TB
Hot pepper - 1 (deseeded), chopped in half. (I've used every type of hot pepper here. I've tried jalapeño, ghost pepper, habanero, and thai pepper. My favorite is actually the ghost pepper but used whichever pepper you have or to your heat preference.
Garlic - 4 cloves, peeled
Ginger root (fresh) - One small numb, peeled, 1-2 TB
Miso - 2tsp (I used yellow miso)
Soy sauce - 1 TB (I used tamari)
Shallot - 1 small shallot, peeled coarsely chopped (I've also used a few TB of red onion when I did not have shallot around)
Lemongrass (fresh) - 1 - 2 small stalks of lemongrass. The papery outer layers discarded. You only want to use the soft/tender inner parts of the lemongrass.
* Place all the curry paste ingredients in a small blender or food processor. I use a small "magic bullet" type blender for this... it just works so well! Blend until smooth & set aside for later.
Coconut oil - 4.5TB
Vegetable broth - 2.5 cups
Coconut milk - 16 ounce can (I used light but regular would taste wonderful too)
Zucchini - 1 large zucchini, cut into thin half moons
Yellow squash - 1 small, cut into thin half moons
Tofu (extra firm) - pressed & cut into medium chunks
Soy sauce - 1.5 Tb (I used tamari)
Cherry tomatoes - 1 cup, halved
Red onion - 1/4 a small red onion, slivered
Eggplant (optional) - I had a few baby eggplants that I added this time ( 3 baby eggplants), sliced really thin, like 1/8 an inch.
Fresh basil - chopped (any type if basil will work)
Salt - to taste
* Chop up all your ingredients. Place the squashes, eggplant (if using), and red onion in a bowl together. The tofu & cherry tomatoes can remain separate. Place 1.5 Tb of coconut oil in a large skillet and heat on medium heat. Once the oil is hot add all of your squash mixture. Cook over medium heat for 5-8 mins. Until all the vegetables are tender but still have a little crunch. You don't want them too watery & soft. Dump the vegetables back out into a bowl.
Place the skillet back over heat and add 2 TB of coconut oil. Add in your tofu and cook on high, tossing frequently, until the tofu gets brown & crispy. After about 5 - 10 mins of crisping up the tofu add in the soy sauce & toss to combine. Dump out the tofu into the bowl with the squash. Then return the skillet to medium heat & add in your cherry tomatoes. Cook for a min or two until blistered. Then dump into the bowl with the rest of your veggies.
Then get out a medium pot & heat it over medium high heat. Add in your last TB of coconut oil. Once it is hot add in all of your curry paste. Stir to combine & let bubble for 1 min. Then pour in your coconut milk. Stir to combine and let it cook for a min or two, until the coconut milk starts to bubble around the edges. Then add in your veggie broth. Let cook for a few more mins, until the broth is thoroughly heated through & bubbling. Add in your basil (reserve some basil for the top - if desired) & salt to taste (remember the miso & soy sauce is already pretty salty). Distribute the vegetable/ tofu mixture into four bowls. Distribute the brother into the four bowls evenly. Sprinkle basil on top, if using.
* If you are saving leftovers, I would store the veggies & the broth in separate containers.