Even when we’re at our most frazzled, like working 60+ hour weeks at our day jobs (guilty as charged), we still try to make a priority to have good food at our fingertips. Because these are the times when it’s easiest to start eating whatever’s convenient, or start snacking out of stress (again, guilty as charged).
We’re not perfect, but we generally try to aside some time to prepare something nourishing (and in our case, having a food blog devoted to healthy and whole foods is quite the motivator!). In these weeks before spring hits in earnest, we’ve been experimenting with a few “multi-seasonal” recipes that work for any season. This one is ultra simple and perfect for workday lunches or working dinners, since it can be made in advance and served chilled, as well as warm out of the pan.
Sauteed tomatoes, onion and garlic are blended with yogurt and lime to make a creamy soup spiced with cardamom and cumin. The flavor is surprisingly tangy and unexpectedly satisfying. We served it with homemade almond cashew crackers (coming soon!), which made for a hearty, protein-packed meal.
Perhaps you’re in a place of stress or little time. Know that it is worth it. One simple meal might seem like nothing, but starting a habit of choosing nourishing foods can have a lasting effect on your health. Start small, and you might be surprised at where it takes you!
What about you — do you have go to recipes or snacks when time gets tight? Let us know – we’d love to collect some more ideas.
- 1 tablespoon olive oil
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne
- 1 yellow onion
- 2 garlic cloves
- ¼ teaspoon kosher salt
- 28-ounce can whole peeled tomatoes
- 1½ cups plain yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, for garnish
- Roasted salted pepitas, for garnish
- Chop the onion and finely mince 2 cloves garlic.
- In a large saucepan over medium heat, heat the olive oil. Add 1 teaspoon ground cardamom, 1 teaspoon ground cumin, and ¼ teaspoon cayenne, and stir for about 30 seconds until fragrant.
- Add the onion, garlic, and ¼ teaspoon kosher salt and cook about 5 minutes until the onion is softened. Stir frequently to prevent the spices from sticking to the pan (if it seems too dry, add a bit more olive oil).
- Add the tomatoes and their juices, lower the heat, and simmer for 10 minutes.
- Turn off the heat and let the soup cool for a few minutes. Then add 1½ cups yogurt and 1 tablespoon lime juice. With an immersion blender, blend the soup in the pan until smooth (or transfer to a blender and blend).
- Serve immediately slightly warm, or refrigerate and serve chilled. Stores for several days in the refrigerator. If desired, top with chopped fresh cilantro and roasted salted pepitas.