Spicy Soup on Rice

I wasn’t planning on posting this recipe, so I didn’t take any pictures of the process, but it was so delicious, I thought I’d share. As you may know, I make my own stock (either vegetable or chicken) about once a week. A couple days ago, I broke down two whole chickens to make chicken bouillabaisse and a couple other dishes. From the scraps, I made my chicken stock. It was sitting on my stove, and I knew I either had to freeze it or make something with it. I looked outside and there were jalapenos in the garden! I have 3 jalapeno plants, and 2 of them had decent-sized peppers on them. I looked around some more and found some kale and swiss chard. My sister had left a bunch of tomatoes in my fridge a few days before, so the idea for spicy tomato-tofu soup was born!

Ingredients

  • 1 onion
  • 4 cloves garlic, minced
  • 2 jalapenos, minced
  • 2 sweet peppers (from farmer’s market)
  • 4 stalks celery (from farmer’s market)
  • 5-6 leaves kale
  • 4-5 leaves swiss chard
  • 1 12 ounce block tofu
  • 5-8 tomatoes
  • 1 inch ginger, finely grated
  • chicken stock
  • 2-3 tablespoons soy sauce
  • salt & pepper to taste

Put a little oil in a soup pot, and gently sautee the onion, garlic, and jalapenos. Add salt, pepper, soy sauce, and ginger. Cook for a few minutes. Then add the rest of the vegetables and cook a few more minutes. Then add the tomatoes and chicken stock. Bring to a light boil then back down to a simmer. I let it simmer for a while (20-30 minutes) before adding the tofu. Then let it simmer for an hour or so.

While the soup was simmering, Maya (5) was eating chicken bouillabaisse on rice and said she wanted an egg on her rice. So I dropped 2 eggs into the simmering soup and basically poached them in the soup. For Maya, I fished it out “without any of the spicy, okay Mom.” For myself, I dished up the egg with a bowlful or soup then ate it on rice. The jalapenos weren’t as spicy as I would have liked, but there’s a first time for everything! Overall, decent soup. I challenge you to see what you can cook from food you find outside or at the farmer’s market.

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