I’ve been under the weather for a few days now (where did that saying come from, anyway? aren’t we always under the weather, literally?), so warm, brothy soups have been calling my name. 101 Cookbooks is always my go-to source for inspiration along those lines – healthy, veggie-filled soups. So I turned to this green curry broth recipe, and made it my own. And without my camera on hand, I turned to trusty instagram to make a crappy iPhone photo. If I can’t take a good photo, at least I can take one that looks self-consciously retro!

I managed to squeeze in cooking this soup before another insane spring-before-winter day tomorrow — 60 degrees! I was looking back at photos from last winter, and found some from right after one of the heavy storms hit. There were feet of snow, covering cars, turning  front stoops into slippery stairs of death, glittering white everywhere. It made me a tiny bit sad. I do love to traipse around in the fluffy stuff, for the 10 minutes during which it’s actually beautiful, before it’s blackened and slushy. But this winter has certainly lacked snowy romanticism! Just week after week of the unsettling feeling that this whole climate change thing is happening all too quickly.

But back to my soup. Here’s my method. If you look at the original recipe I’ve swapped or modified a significant number of ingredients, based on what I had available and what I could find at the store. You should feel free to do the same. Recipe after the jump.

Brothy Curry Soup with Tofu and Veggies

1 T. whole coriander seeds
1 1/2 t. whole cumin seeds
3 cloves garlic, peeled and sliced
1/2 of a yellow onion, thinly sliced
1 – 2″ of ginger, peeled and finely chopped or grated
2 jalapenos, sliced (I left in the seeds and ribs, as they were quite mild)
1/8 t. turmeric
juice of 2 limes, zest of 1/2 of a lime
5 – 6 cups vegetable broth (preferably homemade)
1 c. coconut milk
broccoli, cut into small florets
several handfuls of spinach
1 package of extra firm tofu, cut into small cubes
cilantro

Lightly crush the whole coriander and cumin in a mortar and pestle or spice grinder. Heat a few tablespoons of olive or vegetable oil in a soup pot over medium heat. Add the spices to the oil and toast briefly, until fragrant, about 30 seconds. Add the jalapeños, onion, garlic, ginger, and turmeric and stir. Add the lime juice and zest and cook until the onions are softened, about 5 minutes. Add the broth and coconut milk and cook for 5 – 10 minutes, stirring occasionally. Taste for salt and adjust any other seasonings. When it’s ready, strain the broth and add back to the pot.

In a separate pot of boiling water, blanche the broccoli for 2 – 3 minutes until tender and drain. Add the cubes of tofu and spinach to the pot and heat the tofu through and wilt the spinach. So that it doesn’t get mushy, I add the broccoli directly to the serving bowl and ladle the soup on top. Top with torn cilantro leaves and enjoy!