Clean Eating Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp best-quality olive oil1 large sweet cooking onion, peeled and coarsely chopped4 ribs celery, trimmed, tough strings removed, coarsely shopped2 sweet carrots, peeled, coarsely chopped3-4 cloves garlic, peeled1 medium sweet potato, peeled, coarsely chopped2 cups chopped Roma fresh Roma tomatoes or one 28 oz can plum tomatoes4 cups low-sodium chicken or vegetable stock or water.1 tbsp crumbled dried basil1Tbsp crumbled dried oregano1 tsp sea saltFreshly ground black pepperPinch good-quality curry powder2 low-sodium chicken or vegetable natural couillon cubes
Yield 8 servings
1. In heavy stockpot or Dutchoven, heat olive oil over medium-high. Add all chopped vegetables and saute until soft and onion is translucent.
2. Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes, Bring to boil and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
3. Using hand blender, puree soup to uniform consistency.
4. Remove from heat and serve. Garnish with a dollop of low-fat yogurt or yougurt cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.
1. In heavy stockpot or Dutchoven, heat olive oil over medium-high. Add all chopped vegetables and saute until soft and onion is translucent.
2. Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes, Bring to boil and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
3. Using hand blender, puree soup to uniform consistency.
4. Remove from heat and serve. Garnish with a dollop of low-fat yogurt or yougurt cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user AER1977.
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 4.9 g
- Cholesterol: 1.3 mg
- Sodium: 1,151.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.0 g
- Protein: 6.7 g
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