Turmeric & Tomato Detox Soup

Just because it’s freezing and soup is life!

INGREDIENTS (serves 2)

  • 140g cherry tomatoes, rinsed and cut in halves
  • 1 can diced tomatoes with their sauce
  • ½ cup low-sodium vegetable stock
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tsp turmeric powder
  • 1 tsp coconut oil
  • ½ tsp sea salt
  • 1 tsp dried basil
  • 1 tbsp apple cider vinegar
  • Freshly ground black pepper
  • Mixed seeds and nuts, to garnish

INSTRUCTIONS

  1. Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
  2. Add turmeric and cherry tomatoes, and cook until the tomatoes soften.
  3. Add the tinned tomatoes, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
  4. Transfer into the blender and pulse until you get a creamy liquid.
  5. Season with salt and pepper and serve garnished with mixed seeds and nuts.
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