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(Vegan) Pineapple Curry Soup | EN

Pineapple Curry Soup
Pineapple Curry Soup, I call my improvised creation “fake pumpkin” soup (without pumpkin 😉 )

Geez – it’s gotten cooooold around here! Temperatures have dropped to single digits at night, close to freezing and barely reach double digits at daytime. Plus – precipitation! Rain and cold, not my favorite time of the year to say the least…

That’s when you need as much warm things from whereever you can get them, for example a warm bowl of soup to soothe you from the inside – maybe after a hot bath, even. I’m aware, it’s pumpkin season and pumpkins are on display everywhere. But since I live alone, I’m afraid I have to see it wilt before I’ve used it all up and I hate to throw out food…

So, I improvised today.

  • 3 tsp vegan pineapple spread (see photo and label for brand)
  • 200 ml coconut milk
  • 1/2 diced tomato
  • 2 peppers, sliced
  • some leftover Ceasar’s salad, sliced
  • 1 tbsp organic cashews, crushed
  • chilli flavored sea salt
  • some extra curry
  • a few red basil leaves for decoration

Pour half a can of coconut milk into a small pot and bring to medium heat. Add the vegan pineapple curry spread and mix well while heating it. Then slice and dice tomato, salad and peppers and add them to the pot. Crush cashews by using a large kitchen knife with a wide blade and place it flat on the cashews. Press hard until you hear them crush and repeat this a few times. Alternatively, you can splice and dice them using the knife in a see-saw manner. (takes longer, but makes for a finer grained outcome).

Keep simmering at low to medium heat while seasoning and stirring, taste in between to check for spiciness. After no more than 5-7 minutes, turn the heat to mininum and serve with a few fresh Thai basil leaves.

Don’t mean to praise myself, but… yeah. Yummie. And easy to fix 😉 (which is one of the main tenets here a singlecuisine 😉 ).


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