Tomato Soup

1 serving


0.5 tbsp Coconut oil
1/4 onion
1 clove garlic
2 stalks celery
1 carrot
1/4 red bell pepper
1 tsp oregano
1 tsp paprika
1/2 can chopped tomatoes
1 cup vegetable broth


1/4 small cauliflower
1 tsp sesame seeds
1/4 can chickpeas
1 tbsp sesame oil
ground cumin
1 little handful almonds
1 tsp hemp seeds


Cut all the vegetables for the soup in small pieces.
Heat the coconut oil in a pot, add all the vegetables and fry them for 3 minutes on medium heat, add the spices and fry for another 2 mintues.
Add tomatoes and vegetable broth and let simmer for 30 minutes.
Blend the soup and serve in a deep plate or a large bowl. 
Top with the following toppings.

Cut the cauliflower in slices, lay them on a baking paper on a baking sheet, spread with sesame seeds, sesame oil and salt. Put the chickpeas in a plastic bag for food and add sesame oil, salt, pepper and ground cumin, shake the bag and put the chickpeas on the same baking paper as the cauliflower. Bake in the oven for 15 minutes on 392 Fahrenheit (200 Celcius).
Roast the almonds on a frying pan.

Serve with a good bread.
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