A Rich Tomato-y Vegetable Soup

Hot soup on a cold day is comforting. This one is quick to make and just right for a winter’s day. The trick is to fry the tomato paste before you add the water, for extra flavor.

Preparation time:  15 minutes

Start to finish:   35 minutes

Ingredients

1 Tbsp. coconut oil (or other healthy fat)

 1 sliced onion (try to get this and other veggies organic)

80 gm. tomato paste

1 pepper

1 cup of shredded cabbage

2 shredded carrots

3 florets chopped cauliflower

1 tbsp. chopped basil

1 cup homemade bone broth

Sea salt, to taste.

Let’s Cook

1. Heat the coconut oil in a medium pot (I used a 3 liter pot), and fry the sliced onion until it starts to brown.
2. This is the trick that gives the soup its great taste: Add the tomato paste, and fry, stirring occasionally, scraping the bottom of the pot, until it starts to stick. The tomato paste starts to change taste, which gives the soup its flavor.
3. Add water, the vegetables and the basil and bring to a boil.
4. Reduce to low heat, then cook for 20 minutes.

Enjoy!, 


This post was shared with the Healthy Home Economist, Kelly the Kitchen Kop, Beyond the Peel , Whole New Mom,   The Nourishing Gourmet, Gnowfglins, Real Food Freaks,  Butter Believer, Simply Sugar and Gluten Free, Real Food Forager, and Hartke is Online.