Turmeric Tomato Detox Soup

I am a big fan of the Mediterranean ingredients (olive oil, tomatoes, chickpeas), but I love to combine healthy ingredients from different gastronomies to obtain new ways of nourishing my body and help it with its natural detox function. This time I played with Indian and Mediterranean flavors#Beans#Peas

I am a big fan of the Mediterranean ingredients (olive oil, tomatoes, chickpeas), but I love to combine healthy ingredients from different gastronomies to obtain new ways of nourishing my body and help it with its natural detox function. This time I played with Indian and Mediterranean flavors and I obtained a comforting soup, loaded with antioxidant and anti-inflammatory nutrients.

Tomatoes are among my favorite vegetables – I use them in salads or sandwiches, I roast them but very often I add them in soups. They flavor always reminds me of my beautiful Italian holidays, and when you eat something with pleasure, your body will feel energized. I usually combine them with aromatic herbs like oregano or basil, but this time I decided to go a little bit further and pair them with a powerful oriental superfood – turmeric. Turmeric is the root of the plant called Curcuma, and has an warm, peppery flavor, with mild fragrances of orange and ginger, and an intense yellow-orange color. You can use the whole root or the powder obtained from grinding it – either way, you will benefit from amazing its anti-inflammatory action, which made it the favorite ingredient in Indian and Chinese traditional medicine.

Turmeric Tomato Detox Soup , By Best Recipes Demat .

Total time: 20 minutes
Servings: 6 Servings

Ingredients :

• 5 oz cherry tomatoes, rinsed and cut in halves
• 1 can diced tomatoes with their sauce
• ½ cup low-sodium vegetable stock
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tsp turmeric powder
• 1 tsp coconut oil
• ½ tsp sea salt
• 1 tsp dried basil
• 1 tbsp apple cider vinegar
• Freshly ground black pepper
• Mixed seeds and nuts, to garnish

Instructions :

• Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
• Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
• Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
• Transfer into the blender and pulse to obtain a creamy liquid.
• Season with salt and pepper and serve garnished with mixed seeds and nuts.