Tomato and Spinach Soup

This is a quick and easy soup to make if you don’t have much time but it doesn’t sacrifice on flavour. Soups can be a quick but nourishing meal to cook from scratch with minimal fuss. I blend my raw ingredients together first then warm the liquid up in a pan.

Tomatoes make a great easy soup because they are full of juice and flavour making them easy to blend and do not require heavy seasoning to taste amazing. Tomatoes contain health promoting phytonutrients like lycopene, beta-carotene and lutein which help provide antioxidant protection.

In order to preserve the vitamin C and A content in tomatoes I have chosen to blend the raw ingredients and then heat up to a low simmer to avoid boiling the soup. Adding olive oil after the heating process prevents the oil from heating up to a high temperature and creating oxidants but adding fat/oil aids the absorption of those yummy nutrients in the tomatoes.

To make 2 bowls of soup you will need…

Ingredients

6-7 ripe tomatoes

handful of spinach

1 garlic clove

1 red onion

tsp turmeric

splash of tamari sauce to season

2 chopped spring onions

1tsp maple syrup (or any natural sugar you like)

2 sprigs of rosemary

1 tsp tomato purée

Method

Cut the tomatoes in half and blend in a food processor until liquified. Add the spinach, garlic, onion, half the spring onions and maple syrup and blend again.

Then add to a pan and heat to a low simmer for 3 mins. Add your turmeric, tomato purée, rosemary while the soup is simmering.

To serve, pour the soup into a bowl and add a drizzle of cold pressed olive oil, the rest of the spring onions, and any sprouted or toasted seeds you like.

Tomato soup is great served with a slice of cheese on toast! I have gone for Bath Bakery’s Batch gluten free seeded loaf with some vegan cheese on top.