If you follow the blog regularly, you’ll know I’m on the verge of graduating from university. That undergrad degree is only just outside of my grasp. But until then, I still have a few essays and that dear old friend *AHEM* Mr Dissertation to hand in. And my poor wee brain needs a bit of a boost to make it to the finish line.
Oh and let’s not even mention working part-time again. I’ve gone back to being casual waiting staff, yayyyy. #sarcasm Eight and a half hour shifts without a break for food or other basic needs like relieving my bladder? Not so fun. (I do sneak off to the toilet, don’t you worry. And I did pinch a few rolls of bread because I was, well, starving. But don’t tell my boss.)
Why this soup is good for you:
* The brown rice makes a substantial meal of this soup, providing you with slow-releasing carbohydrates so you have the energy to churn out 3000 words per day. It also happens to be gluten-free.
* Tomatoes are a superfood! They’re not often mentioned as such, but this beautiful fruit (nope, it’s not a vegetable!) is so good for you: they contain heaps of vitamin C, folic acid, beta-carotene (important for your eyes!), calcium, magnesium, phosphorus, and the all-important lycopene, which is a powerful and protective antioxidant.*
* This soup is just really, really comforting. If you don’t have a loved one at the ready to hold you and repeat silly words like “shhh, it’ll be ok”, even though it won’t be, every time you have a nervous breakdown, and your cat won’t stop screeching every time you come home when you just wanted some peace and quiet, and there’s this strange buzzing noise coming from the lift shaft opposite your flat and it’s keeping you up at night and — well, this soup will see you through.
Prep time: 5 minutes
Cooking time: 10 minutes
1 can tinned tomatoes
200g cooked rice (see tip below)
1 cube vegetable stock
2 tsp turmeric powder
2 fat garlic cloves, peeled and crushed
1 small white onion, peeled and chopped
1 small red chilli, seeds removed and chopped
Combine all the ingredients in a medium-sized pot. Fill the empty can of tinned tomatoes with water and pour into the pot. Simmer for 10 minutes, set aside to cool and blend until smooth. Re-heat and serve with a chunk of sourdough, if you have some on hand; if not, the soup alone will fill you.
TIP: cook a big batch of brown rice in advance. Keep it in an airtight container in the fridge so you can rustle up any meal, like this one, in the blink of an eye when you have little time to cook during the week.
To cook the brown rice, simmer 75g dry brown rice for 25-30 mins.
* source: Healing Foods by Margaret Roberts. Briza Publications, South Africa, 2012.