Cravings are weird. There are days where I am craving dessert like nobody’s business, and then other days when I wake up with veggies on the brain. For the past few days I can’t seem to get enough of the latter, which I can only chalk up as a result of my dessert intake over the weekend. Between the coconut ice cream, Tahitian vanilla macaroon & pain perdu (fancy term for French toast) with caramelized bananas, it’s safe to say I enjoyed my fair share. While they were all certainly delicious, my taste buds are definitely begging for some green action. Lately I’ve been embracing veggies in the form of:
I guess it’s time we give credit to our bodies where due. They’re pretty smart when it comes to telling us what foods they need to run optimally. Even though it is currently 35˚C in Mumbai, I’ve been slurping down soup like we’re in November, particularly this bowl of Chunky Vegetable & Chickpea Soup.
Apparently hot drinks & soups actually cool our bodies down. According to this article, they have an effect on your systematic cooling mechanisms, which exceeds its actual effect in terms of heating your body. I’m not sure how true that is, but I do know one thing: my soup intake and air conditioning usage are most definitely positively correlated:
Chunky Vegetable & Chickpea Soup– Serves 2
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 400g can of crushed tomatoes
- 250 ml vegetable broth
- 8-10 green beans, trimmed & cut into ½ -1 inch pieces
- 2 medium carrots cut into ½ -1 inch pieces
- 1 medium zucchini, quartered & cut into ½ -1 inch pieces
- 1 medium stalk celery, cut into ½ -1 inch pieces
- 2 teaspoons finely chopped fresh oregano – dried is fine too
- 2 teaspoon finely chopped fresh basil- dried is fine too
- ½ cup chickpeas
- Salt & freshly ground black pepper to taste
- In a large stock pot over medium heat, heat olive oil & sauté garlic till pink, about 2-3 minutes. Add onion and sauté for 3-4 minutes until it has softened.
- Pour in canned tomatoes with juices, broth & bring to a boil.
- Add vegetables & fresh herbs. Cover & simmer for 20-25 minutes
- Prior to serving, stir in chickpeas. Season with salt & black pepper.
What’s your favorite way to eat your veggies?