Jamie Oliver Inspired Tomato Soup
Ingredients:
12 tomatoes (or x2 tins of tomatoes)
2 carrots
2 sticks celery
2 sweeds
1 large onion
1 potato
coconut oil
500mls stock of choice (I use bone broth)
3 cloves fresh garlic put through the pressed
a nob of ginger grated
Optional spices:
2 cloves
black pepper corns
3 cardamom pods
3 bay leaves
Easy Steps:
- Skin and peel tomatoes
For added flavor roast the fresh tomatoes by pricking them first and drizzling with olive oil. Put in roasting pan for 20 minutes at 180 degrees C (350 degrees F)
- Wash, trim and cut all vegetables (saving the tops for your “green sprouts)
- Lightly coat the cut vegetables with melted coconut oil in hot pot before adding stock
- With all other ingredients in the pot add stock and bring to the boil.(Do not add grated ginger or minced garlic at this stage)
- Turn heat down and simmer for half an hour(when vegetables are soft)
- Now add the ginger and garlic and stir
- Put everything through the blender till it’s the consistency you prefer(add more stock if necessary)
Carrots and garlic a basic must for tomato soup
Serving Suggestions:
- A spoonful of organic yogurt as you serve
- Garnish with fresh basil flowering tops of finger nipped young green leaves
- Finally toss with fresh cut sprouted greens
- Serve hot in winter and cold in the heat of summer
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