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I’ve never been a real foodie.  Don’t get me wrong, I love a really good meal and I do feel a sense of accomplishment when a recipe works out, I’m just not super passionate about food.  Not like I am about herbs. Going gluten and dairy free has presented me with a real challenge in the kitchen. Many of our staple meals are out the window and I’ve had to get creative.  Yesterday I had a can of opened coconut milk in the fridge and fresh beans and zucchini from our garden.  Here’s what I made and it turned out really good! So good that I’m sharing the recipe.

Soup

Ingredients – Broth

  • 4 cups of vegetable broth
  • 2 cans of coconut milk (one can was about 2/3 full)
  • 1 tbsp of red curry paste
  • 1 tbsp of yellow curry paste
  • 2 tsp gluten free soy sauce
  • Juice of one lime

Ingredients – Veggies

  • 2 garlic cloves pressed
  • 1 yellow zucchini chopped
  • ½ large onion chopped
  • A large handful of green beans (about 20 or so)
    • Chopped and blanched
    • 10 small potatoes (mixed variety – what I had left in the fridge)
      • Chopped and boiled for 5 minutes to soften them

I had it simmering for most of the day. It was delicious! My husband is not really a soup guy and he devoured it.  This is definitely going in the menu rotation.