veg in the southwest

Have I mentioned lately that I'm in love with my Instant Pot? It makes meal prep SO EASY. And fast. This recipe is based on the Moosewood Cookbook's Hungarian Mushroom Soup, and it was inspired by a cup of soup I had recently at Sealevel City Gourmet  here in Wilmington. It was a Hungarian Paprika Soup, and it was amazing! I searched a few recipes and settled on the Moosewood version, with a few slight modifications.

I'm not much of a baker, but this recipe is so easy and delish - it has made it into the rotation. The muffins are so sweet and cake-like...they almost taste like dessert! I served them with my White Beans with Rosemary and Kale  (click on the link to check out the photo of the muffins, beside the beans) loaded with Easy Vegan Butter ...the sweet and savory combination was absolutely sublime. Bon appetit!

While I started out wanting to create a copycat recipe of Zoe's Kitchen's white beans with rosemary, the concept for the dish evolved as I was prepping. I wanted to keep it simple and add up the nutritional value by adding some greens. The result? A fantastic, hearty one-pot meal! (I served the beans with Rosemary Maple Blue Corn Muffins - stay tuned for the recipe!)

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others' ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you're using - if it's hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!