Quick and easy Tomato soup
This soup hides a few nutrient dense foods for any picky eaters in the family. It’s got a very mild flavour. If you want to boost the flavour you can add a bit of curry powder or increase the tamarind. The part I like about it is that you can use it as a base to add some fish, meat balls or even just some parboiled potatoes or pasta to give it a bit more body and texture. Serve with some grilled cheese sandwiches or good sourdough for dipping.
This soup lends itself well to freezing.
Serves 6-8
Ingredients
400g tinned tomato (cherry tomato works well)
500g chicken bone broth
400g coconut milk
1-2 tbsp avocado oil
half a leek (or 1 medium onion) - washed & sliced into 1cm ringlets
2 pinches sea salt
Grew grinds pepper
1 tbsp tamarind paste / alternatively 1 vegetable stock cube
handful spinach
2-4 tbsp shelled hemp seeds
juice from half a lemon
Topping: chopped basil, parsley, dill or coriander & a drizzle of olive oil.
*1 tbsp curry powder
Instructions
Begin by frying the leek in the avocado oil in a thick bottomed pan for 2-4min. Allow to become soft & glossy.
Add the tomato, salt & pepper. Stir.
Add the tamarind (curry powder*). Stir and simmer for 2min.
Now add the bone broth and then the coconut milk. Stir and allow to further simmer for 2-3min.
Add the spinach and hempseeds. Turn off the heat. Stir and allow the spinach to wilt. Once cooled slightly, blend with a hand blender or transfer to a high speed blender and blend until smooth.
Add the lemon juice, taste. Add seasoning if needed.
Reheat, and serve up with some fresh herbs perhaps an extra drizzle of olive oil and a squeeze of lemon.
