If you came by for lunch today, I would have put on the kettle and passed you a steaming bowl of tomato soup.
I’d tell you about my new job (the one that both excites and terrifies me). I’m sure you’d reassure me that challenge and change is what makes us grow and evolve. I’d sigh and smile and agree.
I’d remind you that the countdown is on for patio season and farmers markets. Just three weeks now until Brickworks is back outside! I’d show you the amazing smoked tomatoes I picked up there on Saturday and make you smell their deep, fire-infused aroma.
That’s the secret to this soup, I’d say. A little fire.
I’d ask you what you like to eat on a rainy day when the skies are dark and everything feels damp.
Then I’d pass the crackers to crumble in your bowl. We’d laugh and slurp and curl up on the couch. It would be a perfect spring afternoon -with you, me and soup.
- 2 tsp olive oil
- 1 tsp mustard seeds
- 1/2 large red onion, diced
- 1 clove garlic, minced
- 2 tsp curry powder
- 1 1/2 cup diced tomatoes (fire-roasted would be great if you can't find smoked sun dried tomatoes)
- 1 1/2 cup water
- 2 TBSP smoked sun dried tomatoes, chopped (of course, regular sun dried work as well)
- 2 TBSP nutritional yeast
- 1/4 cup chickpea flour
- 1/4 tsp sea salt
- pinch black pepper
- In a medium pot over medium heat, add the oil and mustard seeds. Cook for about 30 seconds - until the mustards seeds begin to pop.
- Add the onion and garlic and saute for 2 minutes.
- Add the curry powder and toss to coat. Saute for another minute or two.
- Add the remaining ingredients. Lower the heat to low and allow to simmer for 10 minutes.
- The chickpea flour should create a thick creamy broth. If you want a smooth texture blend using an immersion or stand blender (just be careful).
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