The soup isn’t crazy, but we used to think that having soup in Casa Mariposa made no sense. Google it. Eating a hot dish like this one is supposed to have a cooling effect. Whether it does or not, this delicious soup is a treat, even in a treehouse smack in the middle of the Costa Rica jungle.
Ingredients:
1 large sweet potato
1 can coconut milk
2 cups spinach leaves (or kale)
1 cup red pepper
1 cup mushrooms
1 ½ cups firm tofu or cooked shrimp or cooked chicken
Optional flavours:
1 clove garlic, minced
dash of salt
basil to taste
3 green onions, chopped finely, to taste
½ tsp fresh ginger, grated
Juice from half a lime
1 tsp or TB (depending on your heat tolerance) jalapeno or chili pepper, diced
1. Peel and cube the sweet potato.
2. Combine coconut milk and 2 cups of water in medium pot on medium heat.
3. Add sweet potato cubes. Cover and bring to a boil. Reduce heat to a summer.
4. Just before sweet potato cubes are soft to the touch, add your choice of the optional spices.
5. Thinly slice the red pepper, mushrooms and your choice of protein. Add them to the sweet potato mixture. Add the spinach or kale. Stir into the coconut mixture and simmer for 1 minute.
6. Serve hot… unless you don’t buy the “cooling effect” and want to enjoy it when it’s cooled a bit.
Let us know if this cooled you down. If not, there’s a beautiful swimming hole waiting for you just a few minutes away.
Bon apetit!
Corinne,