Soups are definitely my favourite food, and when I am not cooking Pho, which is not even cooking since it is WAY too easy, I am probably making this tomato soup. Over the last couple of months I have been eating soup almost daily, because soup is just my kind of food. So recently I have been adding potatoes to my soup. Potatoes are very nutritious (YEAH for vitamin C and carbs), but they also give the soup a very creamy texture without the fat! You can serve this tomato soup with cooked rice, spinach and cannellini beans.
Over the last couple of months I have tried to simplify my food, thus this soup does not have a lot of ingredients. You are of course free to add in any other vegetables that you have laying in your fridge.. because well that also why soups are awesome. Just throw in some veggies, blend and you have a meal!
- 2 garlic gloves
- 2 small yellow onions
- ½ tsp red chili powder
- 5 potatoes, diced
- 6 tomatoes, diced
- 1 liter vegetable broth
- Cook the garlic, onion and red chili powder in a small layer of water (instead of oil) for 2 minutes
- Add the potatoes and tomato and cook for 2 minutes
- Add the vegetable broth and cook for around 20 minutes until the potatoes are done
- Blend everything and serve with cooked rice, beans and fresh spinach
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