Hanlie’s Favourite Tomato Soup
Posted on Feb 29, 2008 under From My Kitchen |It is so gratifying to see that many of my blogging buddies are taking positive steps towards a healthier, more plant-based diet. Chanda has asked for some recipes, so I will post one every Friday.
Hanlie’s Favourite Tomato Soup
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1-2 tbsp vegetable stock
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4 leeks, sliced very finely
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2 tins Italian Tomato Puree
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2 tins Italian Crushed Tomatoes
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10-12 ripe tomatoes, diced
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6 sweet carrots, grated
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1-2 large sweet potatoes (yams), grated
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1 liter (~ 1 quart) water
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1-2 tsp herbal salt
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freshly ground black pepper
Simmer gently until the vegetables are well cooked. Serve with a dash of olive oil and some chopped fresh basil.
This soup freezes well and if blended, makes an amazing pasta sauce!
This is truly one of my favourite recipes. The carrots and the sweet potatoes tone down the sourness of the tomatoes, so you don’t need to add any sugar or other sweeteners. The reason I use the Italian brands of tinned tomatoes is that they are naturally sweeter. As always, read the labels and buy the ones without added sugar, salt, preservatives, colourants, stabilizers, etc.
This recipe is based on one formulated by Mary-Ann Shearer, founder of The Natural Way.
February 29th, 2008 at 3:24 pm
Tha soup sounds really, really good!
February 29th, 2008 at 4:14 pm
I wanted to let you know that my husband and I ordered the AIM Para 90. I’m scared to death to take it, but we are going for it.
February 29th, 2008 at 4:45 pm
What a great idea…adding the sweetness of carrots and sweet potatoes to tomato soup! I’ve gotta try this. Thanks.
February 29th, 2008 at 4:47 pm
YUMMY! Thanks for sharing this!!
*huggles*
=0)
February 29th, 2008 at 5:22 pm
I was just talking about how much I want to make soup, and this is going to be it! Thanks so much for the recipe!!
February 29th, 2008 at 6:17 pm
Yummmm! I love tomato soups! When you are in the mode for a RAW tomato soup here is a recipe for you from Dr. Graham’s book 80/10/10, page 188.
1 lb tomatoes
5 sun-dried tomato halves
fresh basil to taste
Directions: Soak sun-dried tomatoes for 10 minutes. Blend 3/4 of the tomatoes, basil and sun-dried tomatoes. Pour into a bowl. Chop the remaining tomato into chunks, and place in the center of the soup. Garnish with one fresh basil leaf.
97 calories: 29 carbs, 6 grams protein, 2 grams of fat.
I will think of you today when I slurp up my tomato soup!
Thanks ~ LawRaw
February 29th, 2008 at 9:11 pm
Hanlie, when I came across your name over at Michelle’s I just knew you were a sister from SAfrica! I am sooooooo glad I discovered your blog. Thank you for sharing your journey in so much detail and with so much honesty and humour.
I am starting the Global Juice Feast tomorrow, and am SO excited. You inspire me!
Love & greetings from Centurion,
Pippa
February 29th, 2008 at 11:39 pm
That looks amazing! I haven’t made tomato soup in years. My aunt always made it and I found out years later her secret ingredient was adding a bit of apple sauce to give it a bit of sweetness.
March 1st, 2008 at 9:44 am
Sounds good!