Welcome back to cooking with two lazy cheapskates, where cooking can be easy as sneezing, tasty as gourmet, and within budget of a sinking economy. We still haven’t quite grasped a “theme” week, where we taste culinary delights from mostly one part of the world, but we used up everything in the fridge again and had no waste, which is our aim. Not only does waste suck for the environment but also your wallet, both things I want to protect.
SO, let’s get on with it!
My soup did not turn out as smooth and creamy as the picture promised, but I think I know why. I make all my soup in a soup maker – the best kitchen appliance I have ever bought – and for the first time I didn’t boil my stock cube before setting it off, which I think definitely makes the vegetables mushy (easy to blend into smoothness) and makes the soup properly piping hot at the end. I also think I’ll use normal coconut milk next time and not ‘light’ coconut milk as instructed, because there will be a next time! Despite not turning out as expected, I still really enjoyed this. A mouthful of tasty flavours that really compliment each other.