BMN # 83: Week 1, Day 1
Theme : Soups and Stews
There are some books that you always reach out for when looking for an idea for a meal. One of my favorite books to browse is The Perfect recipe for losing weight and eating right. The main reason I like the book is that flavor variations that each recipe gives. Like for soups, there is this basic recipe that you follow. But if you change the ingredients every time – be it the choice of vegetables, starch or seasonings, you end up with a different flavor each time you serve it. So same basic recipe which starts with sauteed onions and a tomato & broth combination, ends up being different every time. The author has named the soup section as Meal in a bowl Soups. And I have used the same for this post title. You cannot explain the concept better I guess!
This time I decided to go with a clear soup with whatever veggies were left in my fridge. So you have a zucchini,fennel, celery soup. I wanted it to be light, so I was debating whether to add the beans or not. I ended up adding it finally to my bowl and then heating it up again. I served the soup with an egg on top. That yellow color perks me up on a cold day.
Read on for the recipe.
The recipe makes 4-5 servings
- 4 cups veg broth or water
- 1 can diced tomatoes or 5-6 tomatoes roughly pureed
- 2 teaspoons oil
- 1 large onion, chopped
- 1 teaspoon dried oregano/basil
- 1/2 kilo (1 lb) vegetables of your choice*
- 1 cup cooked black beans
- 1/4 cup white rice
- 1 teaspoon hot sauce like Tabasco or Sriracha
- 1 sunny side egg, optional
- salt, pepper and pepper flakes as needed
*I have used a mix of sliced celery, zucchini and fennel.
- Bring broth or water and the tomatoes to a boil. Turn off the heat.
- Heat oil in a pan, saute onions until it turns brown. Add beans and washed rice. Pour the tomato broth mix and bring to a simmer. Add the dried basil or oregano and salt and pepper as needed. Let the vegetables cook in a slow simmer for about 20 minutes or until the vegetables and the rice is completely cooked through. Taste test and adjust the seasonings
- Turn off the heat and stir in some hot sauce if preferred. Let the soup sit for five minutes for the flavors to blend. Serve with a sunny side egg on top if preferred.
Note: I added the beans only at the time of serving as I didn’t add them when the soup was cooking.
This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.