About the Dish

3/4 cup Brown Rice
1 teaspoon PeachDish Salt
1 large Onion
1/2 ounce Serrano Pepper
3 cloves Garlic
3 ounce Ginger
1 ounce Turmeric
6 ounces Roma Tomatoes
6 ounces Okra
12 ounces Tofu
3 ounces Greens
Per Serving
Calories 516
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 754 mg
Total Carbohydrates 79 g
Dietary Fiber 12 g
Sugar 8 g
Protein 20 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.


In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/2 teaspoon PeachDish Salt. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes. While rice cooks, prepare your mise en place: Peel onion, and dice into 1/4-inch pieces. Holding serrano by stem, thinly slice crosswise into rounds (wash your hands in cold water afterward as to not leave the pepper juice on your fingers). Crush 3 garlic cloves, peel and push garlic through a press or mince it. Grate or mince turmeric and ginger; they do not need peeled. Measure out 2 teaspoons each of minced turmeric and ginger. Hold okra by stem like serrano and cut into 1/4-inch rounds (Note: if you’re not familiar with okra, it’s always a little bit slimy, but this brings to soup a pleasing viscosity.) Slice a thin circle off stem ends off tomatoes to remove hard green part of core. Dice tomatoes into 1/4-inch cubes. Drain tofu, and cut into 1/4-inch cubes.
To a large saucepot over medium heat, add 2 tsp. olive oil. Add onion, serrano (use half for a less spicy soup) and remaining 1/2 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion is soft and tastes sweet, 3-5 minutes. Add garlic and measured ginger and turmeric, and cook until light brown, 1-2 minutes. Add tomato, okra and remaining 2 cups water. Scrape pot with spatula to remove the tasty brown bits from bottom of pan. These will add flavor to soup. Stir in tofu. Increase heat to high, and cook at a vigorous simmer until okra is soft, about 15 minutes.
Stir in tofu. Increase heat to high, and cook at a vigorous simmer until okra is soft, about 15 minutes.
Serve soup over rice or with rice on the side. Enjoy!