This is an easy yet very taste-y dish that doesn’t require much attention from you. Mix ingredients, cover and return in 30 minutes and you have a delicious tomato soup with lots of different spices! (oh, and did I mention that it’s packed with vitamin A?)
400g chopped tomatoes (1 can)
1/4 bouillon cube + 100 ml water
10g onions, chopped
15g carrots, diced
salt, pepper, basil, thyme, ground chili and parsley to taste
Keep on low heat, covered, for about 30 minutes (or more – up to an hour). Then blend in a food processor or if you’re lazy like me use an immersion blender until it’s a consistent liquid. If you want a more smooth soup, strain out all of the seed & skin.
Makes one serving, at 97 kcal
38g cooked quinoa, toasted in a pan
To make your soup creamier, add in 1 1/2 tbsp non-dairy cream cheese or sour cream, OR 1/2 cup mashed & blended chickpeas. Let your soup simmer for 7-10 minutes longer, then serve.