Thanks to Lisbet, my oldest daughter, I received the latest magazines of Libelle Lekker, one of my favorite cooking magazines. One of my ‘deviations’ is to read cooking magazines during breakfast (since I started working as family physician in 1988 buying magazines also became one of my deviations ;-)). This morning I decided to prepare a soup with courgettes, spinach, potatoe, coconut milk, according to the recipe. In combination with chickpeas it’s a full meal for tonight.
Chop 5 spring onions, 4 garlic cloves, 1 green pepper, 1 big potato, 800 grams of courgettes. Fry in a drizzle of olive oil. Add 400 grams of chopped spinach (keep a handful of the green leaves), 1 table spoon of curry powder, 1 table spoon of cumin seeds, 1 teaspoon of turmeric. Stir and bake for a few minutes. Add 400 ml of coconut milk and 600 ml of chicken ( or vegetal) stock. Boil for 20-30 mins until the potatoes and courgettes are soft. Mix the soup, add pepper and salt. Store the soup on a cool place.
Reheat the soup. Add a can of drained chickpeas. Serve with the fresh spinach and ovenbaked bread crusts (old bread in cubes, baked on baking paper with some olive oil and extra herbs of choice). Cosy food for a cosy season.