Detoxing and Nutritious Tomato Soup
I foundJamie Oliver’s Tomato Soup recipe absolutely delicious and sometimes I use hisoriginal one or sometimes keep it a bit simpler as below. I also tried it withboiled and then oven baked or toasted chickpeas, it is again so delicious andthis time with the addition of protein, it is complete meal!
Equipment
- pot
- pan
Ingredients
- 2 tbsp Olive Oil
- 2 Carrots (Grated)
- 1 Celery Stick (Chopped / Optional)
- 1 Onion (Grated or finely chopped )
- 2 Cloves of Garlic
- 1 Small Piece of Fresh Ginger (As big as 2 cloves of garlic)
- 1 litre Jar of Organic Tomato Puree with Basil (Or if you find only tomato one, add half a bunch of fresh basil or 1tablespoon of dried ones)
- 3 - 4 Sun Dried Tomatoes (Optional / Softened in warm water or already soft in olive oiled sauce)
- 2 - 3 tbsp Pumpkin Seeds (Toasted before the serving)
Instructions
- Put the olive oil into your pot and stir onion andsauté a few minutes
- Then add garlic, ginger, carrots and celery, keep stirring a few more minutes. Thenlet them cook about 10 minutes until carrot and celery is soft but not totallysmushed.
- Add your tomato puree and dried tomatoes stir and then add the stock or yourcubes+hot water slowly giving it the density you like. I like it quiet quiet dense as it fills more fulfilling that way!
- Bring to boil and then simmer for 10 minutes on reduced heat. Taste and add salt & freshly ground pepper
- Add your finely chopped basils if you did not use a tomato puree with basil and using a blender bring the soup to a smooth consistency.
- Toast your pumpkin seeds in a small pan without anyoil and make them crunchy
- Garnish your soup with basil or parsley-mint leavesand pumpkin seeds
- You can also add pepper paste during the firstphase or red pepper flakes at the end
- One of my dear friend garnished with chia seeds aswell to add more crunchiness and nutrients