Soup
Ingredients
- Water
- One pound ground lamb
- Two pounds ground pork
- Heavily reduced chicken stock
- Five medium yellow onions
- Two heads of garlic
- One green cabbage
- One head of celery
- Four to five zucchini
- One head of cauliflower
- One package frozen spinach
- Two cans coconut milk
- One teaspoon habanero powder (or to taste)
- Salt
- Black Pepper
- Oil
Preparation
Turn on the oven and put the two heads of garlic in, whole. Probably 400° is good.
Put the lamb in a pan with some salt and cook it until it is very well-browned and in many little pieces. When it's done, set it aside and do the same with the pork. (You can put them together.) You can do this step in parallel with cooking the onions (below).
Chop the onions roughly and put them in the pot with a little oil and salt. Cook slowly, stirring every so often, until they are browned. Don't cook too much--they'll get too sweet. While they're cooking, wash and chop all of the vegetables.
By this time the garlic is probably roasted. Take them out to cool and turn off the oven.
When the onions are ready, pour in a splash of water and stir to get anything off the bottom of the pot. Put the vegetables in and add the reduced stock. Stir, and cook over medium heat for a few minutes. Add more water if you need to.
The garlic is probably cool enough now so that you can touch it. Pull the heads apart and peel the cloves. Put the cloves into the pot.
When the vegetables have become a little soft, blend the mixture. I like it a bit rough, but smooth is nice too. Don't go nuts. When it's reasonably blended, add the lamb and pork, black pepper, and habanero powder. Continue cooking for another ten minutes or so. Don't cook too much—you'll lose the fresh tastes of the vegetables.
Turn the heat off. Add the coconut milk, stir well, and package it up for the fridge. You'll have enough to eat just about every meal for about a week or so. (I know.)