When it comes to cooking, a simple recipe can come a long way. I don’t think that I can stress that enough. Most people tend to be discouraged when they think about things they’d like to cook because they picture recipes as a succession of incredibly complicated steps involving ingredients that no one can pronounce. Well here’s a myth breaker: cooking is not rocket science. Anyone can cook! I’m committed to making healthy and easy recipes that everyone can make in a relatively short amount of time. You’ll come to realize that everything just tastes so much better homemade. Though this recipe is almost as easy as opening a can of Campbell’s, it’s incredibly more delicious and tasty. I promise it’ll take you about 25 minutes, with minimal effort for great results. Bon appétit!
Prep time: 25 minutes
Ingredients: This recipe will make you soup for 3 meals. You can freeze it and keep it for later!
- 1 can diced tomatoes
- 2 cups vegetable broth (or hot water)
- 1/2 yellow onion (chopped)
- 2 tbsp olive oil
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- a pinch of chili powder
- salt and pepper to taste
- 1/4 cup dried rice (white, brown, mixed…)
- Put salted water to a boil in a small pot. Cook the rice for about 10-15 minutes, depending on the type.
- Meanwhile, heat the olive oil in a large pot. Add the diced onion with a good pinch of salt and sauté for about 10 minutes. Make sure to stir frequently so that the onion doesn’t burn. When it becomes translucent, add all the spices and stir for an extra minute.
- Add in the diced tomatoes (with their juice) and 3 cups of vegetable broth (or water) to the pot, and let it simmer for about 15 minutes.
- Puree with an immersion blender and adjust the seasoning to taste. Serve hot, over a portion of the cooked rice, and add the toppings of your choice. Enjoy!
TIP: some toppings possible: roasted sunflower seeds, pine nuts, croutons, heavy cream, coconut milk drizzle, roasted chickpeas… I chose roasted almonds and a hint of Sriracha. Yum!