|2 servings||calories per servings 516||protein serving 20 g||carbs per serving 79 g||total fat per serving 13 g|
Writes Chef Philip Meeker: “I live in Atlanta. You wouldn’t think there would be an organic farm 2 minutes from my house. But just a little south of my hood, farmer Joe Reynolds (husband of the president of this company) is running Love is Love Farm. Last year, he had his first large ginger crop. He coupled it with a crop of turmeric. These aren’t the staples of traditional Atlantan cuisine, but they are common in many parts of the world, some of which are now well represented in my city. This soup comes from my generation’s New South, which includes multitudes of humans of different backgrounds expanding our culinary horizons. Amazingly, Joe isn’t the only Atlanta-area farmer growing turmeric and ginger; mounting evidence of the crops’ anti-inflammatory properties have inspired several others to grow it as well. What’s special about farm-fresh ginger and turmeric is that it’s much more floral than its supermarket cousins. The gentle complexity of these ingredients will introduce you, I hope, to a poetry of aroma unavailable in this region until very recently.”
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||12 g|
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!
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.Learn More...