This colourful and delicious vegan friendly soup takes advantage of all three of those chronic-disease fighting foods. We also love how quick it is to make: only 15 minutes!
What You Need:
¾ cup cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes (don’t drain the sauce)
½ cup low-sodium vegetable stock
1 minced onion
2 minced garlic cloves
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 to taste
What to Do:
Fry onion and garlic in coconut oil over medium heat for 1 minute.
Add turmeric, cherry tomatoes. Cook until tomatoes are soft.
Add canned tomatoes, stock, ACV, and basil. Bring to boil on medium-high heat, then cover and let simmer on low heat for 5 minutes.
Blend using a blender or hand mixer until creamy.
Season with salt and pepper.