Made this amazing soup for a soup party with friends (7 different courses of soups!) this past weekend and it was a huge hit. I added a bit more red curry paste than called for (closer to 4tbsp), and also did 5-6 cloves of garlic rather than 2 (always more garlic), and it wasn’t overwhelming — very balanced tasting. It does have a bit of a kick to it if you use the extra curry paste, but I found it to be perfect. Last change is that I made it with butternut squash as that was a bit easier. Absolutely delicious recipe that will be added to be regular rotation!
I add a whole bag of spinach which I wilt on the stovetop with some garlic, salt, pepper, and Italian seasoning. Squeeze out some of the excess liquid before adding to the feta/tomato mixture.
One of YouTube’s finest food bloggers, Chef John lends us this one from way back. The link to his blog seems to not have a link to the posted video anymore. But don’t fear https://youtu.be/kGVcBSLFJdg?si=1jGwytsU4W-P3yJj here it is. My wife really complimented me on this one. Fall has arrived in Western Canada, so I paired this fantastic dish with some dirty rice and honey glazed Acorn Squash. The savoury and sweet sides went well with the plums. If you try it you shouldn’t be disappointed. Cheers
