It is February/March soup time in Hawaii. We are having cool, overcast and rainy weather, something like California in late April, which is great for soups to warm the tummy. This made a fantastic hot delight in a single sauce pan: saute red onion and sliced, peeled, chopped fresh ginger in a little olive oil. Add in the sliced and chopped end stump - not head - of a nice organic head of brocolli. While that simmers, slice up a long narrow japanese egglant, salt it and let it release its tanic acid in a plastic colander. Then wash off salt and add to pot. While that begins cooking, cut the broccoli head into individual small flowerettes and then add that. Let it cook until onions get a little carmely and so do the flowerettes. Then add in tomato soup (I watch for the boxed kind to go on sale to get organic at a better price than chem-laden campbells types) and cook on low heat together until soup forms a little bit of a skin. While that is all simmering, heat up some left over brown rice and slice up and toast some multi grain whole wheat bread. Add the rice to the soup as it is served and mix well. Put a non-trans fat spread on the toast. Serve in bowl on plate with toast tucked beside it. Great! It is the ginger that takes it over the top - especially when it sinks to the bottom of the bowl and is a surprise at the end.
PS - adding in tofu cubes that soak up all the yummy flavors adds a nice dimension to this - tried it in the left overs and should have done it from the start ..
Check out the updated Costa Rica recipe cards below- I got the backside instructions posted.
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