Tomato Soup

2 servings

1 tablespoon Coconut oil
3.5 ounce celery
3 ounces carrots
3 clove of garlic
3.5 ounce onions
1 piece of bay leaf
1 teaspoon oregano
1 teaspoon turmeric
1 can chopped tomatoes
1 tablespoon herb broth
1.6 cup water


Tomatoes in slices
Salty almonds


Cut all the vegetables into cubes.
Heat the coconut oil in a large pan.
Add all the vegetables and cook for 5 minutes while stirring.
Add bay leaf, oregano, turmeric, chopped tomatoes, herb broth and water.
Let simmer for 30 minutes.
Pour the soup into deep plates and top with tomatoes in slices, basilikum and salty almonds. 
Serve with bread. For example Pumpkin seed buns
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