Sweet Coconut Succotash Soup

Life can be so sweet.
I returned to yoga this week.
For about a year and a half I was practicing Bikram Yoga, but am currently on hiatus(...) I was given a Free Week Pass to one of NYC's best yoga studios, so that's how I found myself back in a yoga studio.

On Sunday at church my Pastor/Reverend was talking briefly about the metaphysical meaning of Easter, and the Resurrection. She described it as a time for movement beyond the old ways of living, that do not work for us, into a healthier and more supported life. I looked at my own life, and the mental constructs and habits that were holding me back, and I've made a conscious decision to move past them. If it's not propelling me to my greater purpose in life, then I don't want or need it.
Yoga is a gift I give to myself. There has never been an occasion when I did not feel more centered, and at peace, after practicing yoga. It's like good food enjoyed in a state of presence and awareness.

After work yesterday, I was craving Coconut Milk, and soup. I left my job and headed straight to Whole Foods to pick up the necessary items to make one of my Nana's specialties, Succotash; but in my special way, as a soup. Sweet Coconut Succotash Soup.


The sun has been shining since last week, and I couldn't be happier. I enjoyed this springy comfort soup on the window ledge to my fire escape, tasting every detail of it's ingredients; and especially delighting in the gentle sweetness of coconut milk. How good would it have been had I used Freshly Squeezed Coconut Milk, and with a side of moist Corn Bread!

Sweet Coconut Succotash Soup

1/2 Cup Diced Red Onion

1 Clove Fresh Garlic

2 Tsp Crushed Dry Red Chilies, or Red Pepper Flakes

1 Cup Frozen Baby Limas

1 Cup Frozen Sweet Corn (White or Yellow)

1 Can Coconut Milk (Light is cool too)

1/2 Vegetable Bouillon Cube (or use 1 can of Veggie Broth, as opposed to water*) 

1/2 Cup Chopped Cilantro

In a Large Pot heat 1 Tbsp Olive Oil or Coconut Oil on Medium High Heat. When oil is hot, add Red Onion and Garlic, saute on Medium Heat until Onion is translucent. Add 1 Tsp of the Chili Flakes, stir, then add Frozen Limas and Corn.  Stir, then after a minute or two add entire can of Coconut Milk. Fill can of Coconut Milk with Water, and add to the pot.  Add 1/2 Vegetable Bouillon Cube, and bring to a boil on Medium High Heat.

When Soup starts to boil, immediately turn down heat and simmer for another 10 minutes.  Add the rest of the Crushed Chilies and a 1/4 Cilantro.

Serve hot and garnished with more Cilantro, and maybe even some raw Red Onion!