I just threw this together (as I do with most of my meals) and I love it so much I'm writing it down! It makes a lovely fragrant, tangy and slightly spicy indian tasting soup. You could always add chicken, but the garbanzo beans add protein enough for a veggie meal. I sometimes add kidney beans as they are full of iron as well.
2 cups jasmine rice
3 cubes vegetable stock
6 cups water
4 tbsp basil
8 cardamom pods, crushed
Dash of mild madras curry powder
2 tsp garlic
1/2 chopped white onion
Dash of cayenne pepper
Salt to taste
1 tsp crushed chili pepper
4 tbsp lemon juice (or to taste)
Frozen peas/corn/cubed carrots
1 can garbanzo beans
Olive oil
Fry the onions in the oil until slightly brown, then add the cayenne and chili and cardamom. Add the water, and bring to a boil. Crush the stock cubes and sprinkle in. Taste. Add salt. Taste again. Add the rice and boil, stirring occassionally for 10 minutes so the rice doesn't stick on the bottom. Add the vegetables, basil, garbanzo beans and simmer for a few minutes more. Add lemon to taste and enjoy!
I made some homemade garlic rosemary wholegrain bread and dipped it in this soup, and it was fantastic. For that you'll need
3 cups whole wheat flour
dash of olive oil
4 tbsp dried rosemary
2 tsp garlic powder
4-8 tsp salt (a little more tends to taste better, but do take a nibble of your dough as you can't take the salt out!)
4 tbsp sugar (to feed the yeast)
1 packet of yeast
warm water
1 tsp baking powder (optional)
Mix all dry ingredients together then slowly pour in the water and oil while kneading until it makes a firm, but moldable and smooth lump of dough. Knead for 6-8 minutes, then place in a lightly oiled baking dish and let rise for 30-35 minutes. Bake in an oven at 350F or 180C for 20-30 minutes, or until crust is crisp and browned and a knife/fork/toothpick in the center comes out clean and dry. Let sit for a few minutes before serving with butter. Yummmmmmmm. For a little more fun, you can make a rosemary/garlic tea, and use that as the water as well, or use diced fresh garlic, or fresh rosemary sprigs. A little more salt also usually tastes better.
2 cups jasmine rice
3 cubes vegetable stock
6 cups water
4 tbsp basil
8 cardamom pods, crushed
Dash of mild madras curry powder
2 tsp garlic
1/2 chopped white onion
Dash of cayenne pepper
Salt to taste
1 tsp crushed chili pepper
4 tbsp lemon juice (or to taste)
Frozen peas/corn/cubed carrots
1 can garbanzo beans
Olive oil
Fry the onions in the oil until slightly brown, then add the cayenne and chili and cardamom. Add the water, and bring to a boil. Crush the stock cubes and sprinkle in. Taste. Add salt. Taste again. Add the rice and boil, stirring occassionally for 10 minutes so the rice doesn't stick on the bottom. Add the vegetables, basil, garbanzo beans and simmer for a few minutes more. Add lemon to taste and enjoy!
I made some homemade garlic rosemary wholegrain bread and dipped it in this soup, and it was fantastic. For that you'll need
3 cups whole wheat flour
dash of olive oil
4 tbsp dried rosemary
2 tsp garlic powder
4-8 tsp salt (a little more tends to taste better, but do take a nibble of your dough as you can't take the salt out!)
4 tbsp sugar (to feed the yeast)
1 packet of yeast
warm water
1 tsp baking powder (optional)
Mix all dry ingredients together then slowly pour in the water and oil while kneading until it makes a firm, but moldable and smooth lump of dough. Knead for 6-8 minutes, then place in a lightly oiled baking dish and let rise for 30-35 minutes. Bake in an oven at 350F or 180C for 20-30 minutes, or until crust is crisp and browned and a knife/fork/toothpick in the center comes out clean and dry. Let sit for a few minutes before serving with butter. Yummmmmmmm. For a little more fun, you can make a rosemary/garlic tea, and use that as the water as well, or use diced fresh garlic, or fresh rosemary sprigs. A little more salt also usually tastes better.
