This soup is warming, filling and nutritious. It is an excellent source of Vitamin A, C and a good source of Calcium and Iron. Vitamin A has so many health properties, this nutrient acts as an antioxidant boosting and protecting the immune system and supporting cell growth. Vitamin C helps with the growth and repair of the body and support the absorption of iron. Together these 2 powerhouse nutrients boost and repair the immune system and are especially good for cold and flu season.
This soup can be adapted to your taste buds, if you like more spice add more cayenne pepper. Cayenne peppers have been used for thousand of years to help with many health problems. One benefit is it may boost your metabolism. It can increase the amount of heat your body produces, making you burn more calories in the meal. Combined with Apple Cider Vinegar in the recipe it can increase your satiety, helping you eat fewer calories. You will not see a noticeable difference on your weight with one meal but it important to remember the food we choose has an impact on the way we feel and our health. Start small, try a new recipe once a week and build on that.
I hope you enjoy my recipe; this recipe is adaptable; you can switch out the veggie broth and use chicken broth. All of the ingredients can be purchased at the farmer’s market.
7 Tomato (sliced in quarters)
2 Sweet Onion (coarsely chopped)
4 Garlic (cloves, peeled)
1 tbsp Extra Virgin Olive Oil
2 cups Organic Vegetable Broth
1 tbsp Thyme
1/8 tsp Cayenne Pepper
1 tbsp Apple Cider Vinegar
1/2 cup Basil Leaves (chopped)
1 cup Unsweetened Almond Milk
Sea Salt & Black Pepper (to taste)
1/2 cup Baby Spinach (chopped)
- Preheat the oven to 410ºF (210ºC). Toss your tomatoes, onion and garlic cloves in olive oil and season with sea salt and pepper. Place on large parchment-lined baking sheet and bake for 40 to 50 minutes.
- In the mean time, add your vegetable broth, thyme, oregano, cayenne pepper, basil leaves and apple cider vinegar to a large stock pot. When your veggies are done roasting also add them to your stock pot. Stir in almond milk.
- Transfer mixture to blender and blend in batches until pureed. Ensure you leave a place for the steam to escape to avoid the lid bursting off during blending.
- Transfer pureed soup back to stock pot and warm through over low heat. Serve topped with chopped spinach or basil or your favourite herb. Black pepper is a nice option. Serve with a piece of organic bread for dipping.
DAIRY AND GLUTEN FREE
This recipe is dairy and
gluten free. Sliced bread for dipping is optional or try
gluten free bread.
This recipe has excellent source of Vitamin A and Vitamin C per serving size
and good source of Calcium. Vitamin A – 80% of required daily intake Vitamin C –
50 % of required daily intake Calcium – 20 % of required daily intake Iron – 15% of
required daily intake