Tomato, Basil and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
9 serving Cherry Tomatoes, Fresh, 1 Tomato 2 leek Leeks 4 cloves Garlic 1 cup, diced Celery, raw 1.5 cup Vegetable Broth 0.5 cup Tomato Paste .5 cup Milk - Great Value 1% Low Fat Milk 1 tbsp Chili powder 1 tsp Paprika 6 leaves Basil 3 small (5-1/2" long) Carrots, raw 1 cup Chickpeas (garbanzo beans) 1 tsp Oregano, ground 1 1tsp Coconut Oil 1 tsp Raw Sugar - Sugar in the Raw 1 tsp Cinnamon, ground
Roast tomatoes for about 7-10 minutes at 200 Celcius
Wash and chop veg
In a medium saucepan sauté leeks, garlic, celery and carrots in coconut oil, add tomatoes. Add chickpeas and spices, not the basil yet
Stir in vegetable broth and tomato paste
Heat milk and add to the pot
Tear basil leaves (don't cut) into pot, leaving a few whole
Turn down heat to medium low and cover
Simmer until carrots are soft
Blend and serve
Serving Size: 4-1 cup servings
Wash and chop veg
In a medium saucepan sauté leeks, garlic, celery and carrots in coconut oil, add tomatoes. Add chickpeas and spices, not the basil yet
Stir in vegetable broth and tomato paste
Heat milk and add to the pot
Tear basil leaves (don't cut) into pot, leaving a few whole
Turn down heat to medium low and cover
Simmer until carrots are soft
Blend and serve
Serving Size: 4-1 cup servings
Nutritional Info Amount Per Serving
- Calories: 199.9
- Total Fat: 3.0 g
- Cholesterol: 1.3 mg
- Sodium: 887.6 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 8.3 g
- Protein: 7.6 g
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