So Sunday comes round the corner and I’m half desperately working with what’s left of decent produce from the week, half trying to rid myself of old stuff to usher in the new, fresh stuff the coming week, in mentality at least. And what I had left on my mental checklist was 1. half a cup of cooked chickpeas 2 . lots of sweet potato 3. coconut cream from the roasted cauliflower marinade.
I came across a recipe for a soup calling for black beans, sweet potato and coconut milk so decided to roll with the soup idea. What I don’t understand though, is how so many of these soup recipes like to make use of large quantities of coconut milk. In my area at least, we find the flavor of coconut to be PRETTY strong, especially when its meant to increase the richness rather than to add coconut flavor, since this may overpower the subtler veggie flavors. Continue reading