Tomato Noodle Soup With Mixed Peppers Cheese Toast

After seeing the lunch that I had its time to see a lighter meal which usually my dinners are. After an entire day of household chores, kids and their activities I rarely cook a 3 course meal. It usually is a one pot meal or mostly just one thing that encompasses all food groups.
Also in this my favourite is the soup and salad meal (every dietician’s favourite meal to prescribe and I am no less.) I am very fond of noodle soups. During non vegan days the chicken noodle soup topped the list. so I wanted to recreate something that had all the flavours of that soup yet was vegan. So the TOMATO NOODLE SOUP was born and though it remotely didn’t resemble the chicken noodle soup the taste was delicious.!!
Yesterday while grocery shopping I came across a multigrain bread at the local bakery which had ragi, jowar and whole wheat along with other grains. And surprisingly it had very little fat (<1gm) for a serving of 4 slices. So instead of the salad I chose to make the MIXED PEPPERS CHEESY TOAST,
The soup can be made in bulk and frozen for busy days where cooking may not be possible. The amounts given below serves 4 if eaten as a starter and serves 2 if eaten as a meal.
Enjoy!!

Ingredients for the Tomato Noodle Soup

  • 8 oz/ 250 gms rice noodles
  • 2 big tomatoes
  • 2 carrots
  • 4 stalks celery
  • 1/2 medium sized onion
  • 1 clove garlic
  • 1 bay leaf
  • 4 peppercorns
  • 2 cloves
  • 1/2 inch cinnamon
  • salt to taste
  • black pepper powder to taste

Ingredients for Cheesy Almond Spread

  • 1 cup almonds (soaked for 4 hrs and skins removed)
  • 2-3 tbsp. nutritional yeast
  • 1 tbsp. apple cider vinegar
  • 1 clove garlic (roasted for 2 mins on high in microwave)
  • 1/2 tsp chilli powder/cayenne pepper
  • a pinch of pepper
  • salt to taste

Method for the Tomato Noodle Soup

  1. In a pressure cooker add all ingredients with 3 cups water except for the rice noodles and cook till 1 whistle and 5 minutes on low heat.
  2. When veggies are cooking in a separate pot cook the rice noodles as per instructions on the packet.
  3. Drain the water and keep aside.
  4. Once the pressure is released, open the lid. Remove the bay leaf and the whole masala like cloves and cinnamon as much as possible.
  5. Blend the mixture with an immersion blender or in a normal blender (If using a normal blender wait till the soup cools down).
  6. Heat the blended soup and adjust the seasonings as per your taste.
  7. Add noodles to the soup and simmer for 2 mins.
    Serve hot.

Method for the Cheesy Almond Spread

  1. In a grinder, grind all the ingredients together with little water.
    Grind to a fine paste.

Method for the Mixed Peppers Cheesy Toast

  1. Apply the almond spread generously on the bread slices.
  2. Arrange thinly sliced colourful peppers on top. Sprinkle freshly ground black pepper.
  3. Keep them in the oven for 10-12 mins at 400F/200C. Serve hot along with the soup.
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