quick and hearty

This soup is amazing! It was an unexpected cool and rainy day here in the East Bay and I was inspired by 2 things,

• the temperature
• what I found in the fridge

Here's the result:

Light Tomato Saffron Soup with Texmati and Carrot Confetti

Ingredients:
1 carrot or handful baby carrots, diced
1/4 small red onion, diced
5 Russian fingerling potatoes, cut into batons
1/4 cup Texmati brown rice, brown or Basmati rice works also
2 Tablespoon Rapunzel veggie bullion
2 tablespoons parsley
1 handful cherry tomatoes
1 pinch saffron
2 Tablespoons olive oil

Saute onion, carrots, potato and rice in the olive oil for a few minutes
Add tomatoes, veggie bullion and 2 cups water to cover vegetables and fill to top of small pot
Add pinch of saffron & handful of cherry tomatoes cook for 10 minutes
Add Parsley
Skim off 1 1/2cup liquids and solids (eliminating as much rice as you can) and blend smooth
Add to pot and continue cooking until rice is done

*Optional:
Add 1 teaspoon goat cheese and 1/2 slice of bread to the bottom of 2 bowls before serving the soup on top. This makes for a wonderful addition. Sprinkle with salt and pepper.

Accompanying this was a fresh bright salad made with the following ingredients:

3 leaves romaine, chopped
8 cherry tomatoes, 1/2'ed
1 Tablespoon red onion, sliced
1/4 cup pomegranate seeds
1 carrot, matchsticks
1/2 Mediterranean, cucumber diced
5 Kalmata olives , chopped
1 roasted red pepper, diced
1/4 cup tofu, diced
1/2 lime
1 Tablespoon umiboshi vinegar
2 Tablespoons olive oil
1 Tablespoon Goddess Dressing "Annie's"
1 teaspoon sumac
1 /4 teaspoon salt

Mix all ingredients and enjoy!