Preparation time: 15 minutes
Start to finish: 35 minutes
1 Tbsp. coconut oil (or other healthy fat)
1 sliced onion (try to get this and other veggies organic)
80 gm. tomato paste
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.
- Heat the coconut oil in a medium pot (I used a 3 liter pot), and fry the sliced onion until it starts to brown.
- 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.
- Add water, the vegetables and the basil and bring to a boil.
- Reduce to low heat, then cook for 20 minutes.