Creamy Tomato Veg Soup, Rice Bowls & Drizzles

1layering the rice bowls

Creamy Tomato Veg Soup Recipe

(This is truly a “clean out the fridge” soup….mostly made with food you might otherwise dispose of, and in truth I don’t know what it would taste like with brocolli or cauliflower florets instead of stems….I have made it 3 times and its so very tasty that it has already become a favorite)

rough chopped 5-6 cloves of garlic and 1/2 large sweet onion, simmer in butter or olive oil until tender
add 2 (non-msg) veg broth cube, salt & pepper
add peeled and chopped broccoli stalks (3-5, or couple of handfuls of broccoli slaw)
chopped cauliflower stems (handful)
big handful of shredded cabbage, about 1/4 head (when I made it without cabbage it didn’t taste as nice)
some celery if you have it
some carrot if you have it
some potato if you have it
simmer till softened

When softened slightly, add strained tomatoes (1 or 2 large tins, or glass jars–I like Italian Bella Tavola)
top with equal amount of water
simmer, till all is tender and blend with immersion blender till relatively smooth
add milk or cream (or not)
add small chopped tomatoes if you have some needing to be consumed
add good handful of chopped fresh or frozen basil
adjust salt
top with Parmesan or feta & cracked black pepper when serving

Avocado Rice Bowl

I like to make a few variation of Avocado Rice Bowl, but I always start with Brown Basmati rice. I love that it has all the extra goodness of brown rice with the delicious pop-corny taste of Basmati, the brand I buy is “India’s Own”, its gmo free and the large 10lb bag costs a very reasonable $12.

Cook your brown basmati 1:2 with water in the rice cooker. meanwhile…For the Rice bowl in the photo:

prepare chopped vegetables (baby carrots, brocolli, cauliflower, pepper strips, snow or sweet peas, chopped kale)
prepare cubed avocado
have pumpkin, sunflower & sesame seeds handy
have drizzle made up (see recipes for ginger-soy & creamy balsamic dressing below)

in a deep steamer basket place in peeled baby carrots (let steam for 3 minutes)
add layer of broccoli Or cauliflower (let steam for further 3 minutes)
add other vegetables if you wish (pepper strips, snow peas, sweet peas etc) (steam for 3 more minutes)
add thick layer of chopped Kale (put on the lid, let simmer for 1-2 minutes)

layer the veg in reverse onto the rice, begining with kale etc.
top with avocado cubes, and seeds
drizzle with dressing I recommend: Ginger-Onion Soy, or Balsamic Cream (recipes to follow–below)

Summer “Fresh” Alternative:
Top hot rice with any fresh mixed baby greens, fresh shredded carrot, lightly steamed broccoli
top with avocado & pumpkin/sunflower/sesame seeds & drizzle

Pesto Roast Veg Rice Bowl;

Cook brown basmati rice 1:2 with water in the rice cooker. meanwhile…

Grill on BBQ an assortment of vegetables tossed in olive oil & seasoned with salt & pepper
(zucchini & eggplant slabs, sweet spanish onion, mushrooms, red pepper, etc)

Cubed or crumble feta or chevre goat cheese
Get almond slivers handy

Make pesto drizzle:
crush 2-3 cloves of garlic with salt
Add 2:1 olive oil & lemon juice,
add small handful of fresh or frozen minced basil
(you can add whole basil and blend with immersion blender)
add a tbsp of mayonnaise for extra creamy texture

Top hot brown rice with a variety of roast veg, handful of almonds slivers (for protein, so don’t be shy) and goat cheese, drizzle with pesto and cracked black pepper.

Japanese Ginger-Onion Soy Dressing

1:1 hunks of ginger & sweet onion roughly chopped should make at least 1/2 cup of veg,
1 part rice vinegar (not “sushi vinegar”–it contains sugar etc. and won’t taste right–wine vinegar is a good substitute, or balsamic in a pinch)
2 parts Good quality Soya Sauce or Tamari
2 parts flavorless oil (eg: grapeseed )
blend with hand blender/food processor until a nice thick sauce is created, taste & adjust to get balance between vinegar & salty-soy flavor
add some black and white sesame seeds for interest
alternatives: nice with added dash of sesame oil &/or honey

Balsami Cream Dressing
1 clove of garlic
1/3 cup balsamic vinegar
1/3 cup grapeseed oil
1/3 cup soya sauce/tamari
2 tbsp Engevita nutritional yeast
blend with immersion blender
taste and adjust to your liking.