Here’s a simple, compassionate and multi-cultural variation on a traditional rainy day  meal to get you through the cold days of winter. While tomato soup is food for the soul, Hummus is a great alternative to cheese (who knew!) when warmed, it gets a bit cheesy!

Tomato Coconut Soup makes 6 servings

1 cup small dice/chop celery
1 cup small dice/chop yellow or white onion
olive oil
1 28z can of crushed tomatoes
1 or 2 bay leaves
2 tsp oregano
pinch of cinnamon
1 12z can of coconut milk (light or regular)
salt and pepper to taste

Add a tablespoon or two of olive oil to large a dutch oven or stock pot and sauté celery and onion until tender – 7 to 10 minutes. Stir in oregano, cinnamon and whole bay leaf. Add can tomatoes. Turn up heat and simmer for 5 minutes. Stir in can of coconut milk. Remove bay leaf. Blend with hand held wand blender in pot or carefully add to jar blender until smooth. As hot liquids expand in blender, be very careful. Return to original pot if jar blender was used, otherwise keep warm on low heat until ready to serve. Add salt and pepper to taste.

Hummus Quesadilla ½ or 1 per person – for each serving

1 whole wheat chapatti or Ezekiel whole grain raw tortilla
A few tablespoons of your favorite pre-made hummus or look up a great homemade hummus recipe, there are hundreds to choose from.

Spread a few tablespoons of hummus over ½ chapatti or tortilla and fold in half.

Heat a large skillet over medium heat until a drop of water skitters over it. Place tortilla or chapatti on dry skillet and leave for a few minutes until lightly browned. Turn over and brown on other side. Place on cutting board and cut into 4 wedges.

Serve immediately. Bon Appetit!