One look at the soup bubbling in the saucepan and I said ‘Red Sea’. It was literally a bubbling red sea, not the dark orange colour of a good tomato soup. Or you could call it the anti-oxidant rich soup. Made with ingredients that are three different shades of red, this is as much fun as mixing colours and filling a canvas.
I’ve been on a diet and exercise regimen for the last few weeks that is showing great results, which is why I haven’t been posting much off late ( besides some serious writing deadlines). I know this is a sensitive spot, my dear friends, but would you care to share with me, how many of you have gained weight since you started food blogging?
Frantic bookmarks here and there, discovering one beauty of a blog after the other all spell doom for those who are trying to shed some. ( I’ve discovered Chocolate Zucchini – one of the earliest blogs around and man – it is addicting, and then there is Humble Pie – our new member at Daily Tiffin with her homely blog) But I can’t deny that 2006 has been a most memorable year other than 2004 ofcourse. The year of food blogging, where I discovered a whole new world, new foods, new friends and offering food to the camera first.
Back to the soup -this healthy recipe is low fat, low cal and filled with the right kind of calories. Try it and you’ll agree that it doesn’t taste lowcal at all.
Red soup with basil freshly harvested from my kitchen garden
Category: Soup, Low cal, Fast and healthy
Time taken: Under 30 minutes
Recipe source: My own
Makes 3 large bowls