Quite possibly one of the best new things I’ve mad this year, and Jay’s new favorite for sure.
The story is this: Jay went vegetarian last year, then decided to eat meat again, then stopped eating meat again. Then the very day he stopped eating meat again he broke his leg, and I’d be lying if I said I wasn’t the tiniest bit annoyed. No problem kid, let me hold your bottle of pee 10 times a day and also make special meals for you.
So ALSO in that time Jay realized that if he just laid around all day and didn’t feel like eating because of pain medication he’d lose weight, which is true, but also maybe not the healthiest way to go about such things, so don’t think that this is a weight loss advice article. But, Jay did lose some weight over the summer and went back to being a mostly-vegetarian and has really tried hard to stay healthy and eat yummy foods in the process.
And I, now that I’m not carrying around bottles of pee anymore, have tried to make some fun new recipes that taste decadent but that are good for you and easy to make.
That was a really long explanation to tell you this: I made a creamy soup without cream and it tastes like curry and is cozy but not too heavy and you’ll love it. Let’s get to it.
To prep, heat a small soup pot with a little olive oil and chop the onion and garlic. Dice the potatoes too – small enough that a few bits can fit into a spoon, maybe 1/2 inch cubes if you want to get out the ruler.
At this point, turn the heat up just a bit to bring the soup to a boil, then turn the heat down to medium-low and cover the soup. Let it simmer for 15 minutes or so to cook the potatoes, stirring every 5 minutes.
When the bok choy is soft and the soup tastes seasoned well to you, SERVE. I love this alone, but you could of course add bread or some kind of flatbread like naan for dipping. Then, devour this, make plans to make a double batch next time, and ENJOY. You’ll love this!!
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 4 medium yukon gold potatoes, chopped
- 1 clove garlic, minced
- 2 tablespoons yellow curry powder
- 1/2 teaspoon cayenne pepper, plus more if you'd like
- salt, to taste
- 15 ounces canned coconut milk
- 2 cups vegetable broth
- 2 cups thinly sliced bok choy
- To a soup pot, add the olive oil, onion, and potatoes over medium heat. Stir for 5 minutes to soften the onion slightly. Add the garlic, cayenne, curry, and a sprinkle of salt. Stir together for 2 minutes more.
- Add the coconut milk and vegetable broth. Bring the soup to a boil, then cover and reduce the heat to medium low. Let the soup simmer for 15 minutes to fully cook the potatoes.
- When the potatoes are tender (test with a fork), add the bok choy to the soup and let boil uncovered for 5-10 more minutes to wilt the greens and thicken the soup slightly. Taste, and add salt to your preference or more cayenne if you'd like. Don't fear salt - potatoes need a lot!
- Serve the soup immediately, or keep in the fridge for a few days. Enjoy!