Thai Eggplant Soup and the Garden

Okay, I'm done complaining now. I broke down and went the Western medicine route for my pink eye and it's already feeling better. Since I couldn't go anywhere today, I spent a lot of time watching TV, cleaning, and did a little cooking.

A week or so ago I splurged at Penzey's and got a ton of spices I've been wanting (ancho chile powder, sumac, and Mexican oregano, for example). I finally broke open the dried galangal and lemongrass tonight with a Thai eggplant soup.

Spicy Thai Eggplant Soup

2 Tbsp olive oil
1 tsp dried galangal
1 tsp dried lemongrass
1 dried cayenne chili pepper, crumbled
1 tsp ancho chile powder
1 Tbsp. ground coriander
a few grinds of black pepper
2 inches of fresh ginger, finely grated
1 medium eggplant, peeled and cubed
5 cups water
zest of 1 lemon
juice of 1/2 lemon
1 veg. bouillon cube
2-3 Tbsp. tamari
2-3 leaves of collards, sliced thinly

Heat olive oil in a soup pan over medium-high heat. Add the spices, fresh ginger, and eggplant and cook for 1 minute or so (don't burn the spices!). Then add water and all remaining ingredients and bring soup to a boil. Simmer for about 20 minutes, until eggplant is very tender. Use a spoon to smash the eggplant a bit. I think this soup is awesome- spicy and a little sour and a little salty (but my taste buds are a bit off right now, so you might need to tweek it).

Last weekend I got the garden almost all planted- and most importantly, I laid out our new drip hoses! I am so excited about these.
You can see the rhubarb coming up here and the garlic is going strong!
I do still have to plant the kale and potatoes, but I think everything else is in. I can't wait to start eating from the garden!