Coconut Tomato Soup

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I am never going to be the kind of person who spends hours on Sunday meal prepping for the week. My Sundays are just too busy for that even when all I do is lay in bed watch back to back to back episodes of Choppped all day. Don’t judge. It gets cold here in North Dakota and sometimes the best t way to spend the day is in bed, under the covers binge watching Chopped.

When my work schedule shifted, leaving me no time to cook after work, not even with my pressure cooker, I knew I needed to find a better way of meal prepping, somewhere between none and most of my day off doing it. I decided that instead of cooking after I got home from work, I would simply gather all my ingredients and tools (I am forever trying to find my can opener) and put them in one place. I would chop any vegetables that needed chopping and put them in the fridge. I would measure any spices I needed and leave them on the counter. That way all I would need to do in the morning is get cooking. Prepping this way only takes about 5-15 minutes in the evening, depending on the recipe. In the morning, I can throw it all in the pressure cook and go about my day or take 20 minutes and cook things on the stove.

Coconut Tomato Soup

adapted from Two Sleevers

1 (14.5 oz) can full fat coconut milk

1 red onion, diced

1 (14.5 oz) can diced tomatoes

¼ cup cilantro, chopped

1 tsp garlic, minced

½ tsp salt

½ tsp cayenne

1 tsp turmeric

1 TBS honey

Place all ingredients in the pressure cooker and cook on high for 5 minutes. Use a quick or natural release.