Hope you had a nice weekend. #   # ### For me, Sundays are soup days. How about you? # # ##### Today I made plenty of coconut milk, so I thought it'd be the perfect time to use it and take my soup to a heavenly level 😁 # ##### A ripe tomato helped a lot; ever since I discovered how a ripe tomato added so much flavor to my veggie soup, I try to keep one in the fridge for the occasion. I guess it's mostly about "umami," but let's not forget lycopene. # #### Vegetable soups are ideal for dinner because they are easy to digest. #### When we add homemade coconut milk to a broth, it becomes much more robust; the soup is much more filling, so you can eat less, and in a couple of hours, when you go to bed, your stomach will feel light so the chances you struggle to get to sleep are reduced. Sounds nice, right? #  #  # ## INGREDIENTS #  # #### Single serving: # * half medium size onion * 1 tablespoon mince garlic * half medium size zucchini * 1/4 medium size carrot * 1 sweet chili pod * 1 ripe tomato, peeled * fresh parsley to taste, for cocoking and garnish * 1/2 ear sweet corn * 1/2 teaspoon smoked paprika * 1/2 teaspoon hot paprika * 1 bay leaf * 1 teaspoon dried oregano * 2 tablespoons apple cider vinegar * 150 ml water * 250 ml homemade coconut milk * salt to taste * a little olive oil to sautee # Making soup for one serving is a challenge for somebody like me who's used to making big pots of soup. I did it. One single bowl; delicious and enough 😋 #  # ## THE PROCESS # I started by browning the onion. This always makes a nice broth. I peeled it, finely chopped it, and sauteed it in a little hot olive oil. #  # When the onion had begun to brown, I prepared the mince garlic and spices: smoked and hot paprika, one bay leaf, and the oregano. I peeled and dice the ripe tomato and added everything in the cooking pot. #  # Immediately, I diced the half zucchini and added it, too. #  # It looked like a sofrito. #  # I washed the parsley well and separated it into two parts: one to cook and one for garnish. I chose a little sprig and some leaves for garnish. They add a crunchy ingredient that complements very well the overall soup experience. Because soup is an experience. # The sliced chili pepper looked like flowers; that was a gorgeous touch. I cut the half ear of sweet corn into four parts and finely diced the carrot, which I peeled first. #  # Everything went into the cooking pot. #  # And that was the moment to add the water. #  # I'd help the veggies cook tenderly before I added the coconut milk, which I prefer to add last. #  # The next thing I did, after the vegetables had cooked for a couple of minutes over medium fire, was to add the sliced chili pepper (no seeds), the salt, and the apple cider vinegar. #  # As you an see, this soup is done in a snap. Soon, after a couple of minutes, I added the coconut milk... #  # ...stirred well and made sure it had the creamy consistency I wanted. #  # The soup was done! #  # I removed the pot from the fire and grabbed a bowl and a spoon! I served the soup with no black pepper on top, which I must say, I rarely do, but this soup wasn't calling for it. It was spicy already and at the same time it was gentle. #  # As usual, I hope you found this post useful 😁❤️ # ### Do you like adding coconut milk to your soup, too? #  # Bon appetit! #  #