One of the many reasons I love travelling is that I get to meet and learn from people from all walks of life! The world is so big and beautiful with so many different kinds of people living in it. 🙂
During my stay in South Korea this summer, I had the fortune to stay with my dear friend Lucy and her wonderful family after my teaching assignment ended. I was excited to experience the Korean family lifestyle!
I discovered that Lucy’s family usually eats a very big breakfast to start the day which includes all sorts of vegetables and fruits, from fermented vegetables to fresh vegetables and fruits, and a combination of hot and cold dishes. They do not eat meat for breakfast. From my previous readings when I was exploring the possibility of becoming vegetarian or vegan (I’m still on the journey), I already know that consuming too much animal protein creates toxins and acidity in the body and eventually ages the skin and body (The Beauty Detox Foods by Kimberly Snyder, page 14). Furthermore, animal protein is the most complex of all foods, and it takes almost twice as long as other foods to pass through the digestive system, which allows a greater chance of toxins to be created. Eating whole, unrefined plant foods with some fermented foods (has probiotics and enzymes that are good for healthy digestion and elimination) and complex carbohydrates is a much better choice in improving overall health and energy. Therefore, I loved the healthy vegetarian concept behind these big delicious breakfasts!
One morning I was introduced to this healthy, hearty delicious soup cooked by Lucy’s dad, Mr. P. Mr. P is an active, happy, health conscious and nature-loving gentleman who frequently hikes up on the highest mountain near his home. He loves cooking and eating this soup for breakfast. It just requires two ingredients: tomatoes and olive oil. Mr. P told me that both tomatoes and olive oil are very healthy and when combined, they are very good for the body because they lower risks of many diseases and cancers. I would never have thought of having soup for breakfast, but the inner healthy foodie in me was eager to give it a try. We also sprinkled some pumpkin seeds and sunflower seeds into the soup. The minute I tasted it, I was sold on having soup for breakfast and gained a new appreciation for tomatoes! I asked Mr. P immediately for the recipe and he simply told me to put these two ingredients into a pot and then you have a meal.
I cooked the Tomato Olive Oil Soup successfully this morning and I can’t wait to share with you this simple recipe made literally in under 15 minutes! I think Mr. P would be so proud of me!!
I hope you give this soup recipe a try and let me know what you think! 🙂
Serves: 1 person
Preparation Time: 2 minutes
Cooking Time: 10 minutes
1 washed and chopped tomato
2 tablespoons extra virgin olive oil,
Toppings: pumpkin seeds, sunflower seeds, hemp seeds/hemp hearts, raisins
Optional toppings: any type of nuts, flaxseeds, chia seeds
1. Put one tablespoon of olive oil into pot on medium heat.
2. Place chopped tomatoes into pot to be cooked with olive oil.
2. Mash and stir tomatoes for a bit. Leave some tomatoes in partly whole form.
3. Allow soup to simmer a few minutes.
4. Once the soup boils, pour it into a serving bowl and add one tablespoon of olive oil.
5. Sprinkle a handful of your favourite toppings and mix everything. Enjoy! 🙂
Tomatoes- has carotenoid lycopene, an antioxidant that gives them their red colour and may be useful in decreasing the risk of some cancers and heart disease; cooking tomatoes increases the lycopene content
Olive Oil- rich in monounsaturated fats which is important for optimal health; it can help with healthier blood cholesterol level and control blood glucose levels, improve insulin sensitivity and a fatty liver and lower the amount of fat around the abdomen; good quality extra virgin olive oil has a high smoke point of around 210 degrees so it can be used for stir-fries, roasting foods in oven and pan-frying
*Information for both ingredients are taken from Superfoods by The Australian Women’s Weekly, pages 103 and 112