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Spicy tomato soup

November 13, 2017

We like the red foods like tomatoes and peppers – it’s a powerful antioxidant they contain lycopene, that protects against prostate and breast cancer and heart diseases! You’ll come far with this spicy tomato soup!

Spicy tomato soup with white beans

200 g white organic beans soaked in water for 24 hours

1 large shallot peeled and chopped

1 large red chili halved lengthwise, seeds removed and chopped

2 leeks washed and chopped

2 garlic cloves peeled and chopped

5 stalks celery chopped

1 large potato peeled and chopped

2 red peppers cut into big cubes

2 cans (240 g each) pomodorini, cherry tomatoes

½ liter organic vegetable stock

sea salt

ground black pepper

Boil the white beans (approx. 1 hour)

Place a large casserole over medium heat and add some olive oil, when warm add garlic, shallot and a pinch of salt. Gently saute for a couple of minutes.

Add celery, leeks and chili, stir and then add the potatoes and red peppers, and stir once more. Pour in the pomodorini and vegetable stock. Reduce the heat to a simmer, cover the casserole with a lid and let the soup cook gently for 30 minutes.

Remove from the heat, and puree the soup in batches, in a blender.

Pour the soup back into the casserole and reheat gently, check for seasoning.

Serve the spicy tomato soup hot with the white beans in.

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