Although inflammation is a necessary part of your immune response to real health threats, when it occurs out of context, it does a lot more harm than good.
This colourful and delicious vegan friendly soup takes advantage of all three of those chronic-disease fighting foods. We also love how quick it is to make: only 15 minutes!
- ¾ cup cherry tomatoes, rinsed and cut in halves
- 1 can diced tomatoes (don’t drain the sauce)
- ½ cup low-sodium vegetable stock
- 1 minced onion
- 2 minced garlic cloves
- 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 to taste
What to Do:
Fry onion and garlic in coconut oil over medium heat for 1 minute.
Add turmeric, cherry tomatoes. Cook until tomatoes are soft.
Add canned tomatoes, stock, ACV, and basil. Bring to boil on medium-high heat, then cover and let simmer on low heat for 5 minutes.
Blend using a blender or hand mixer until creamy.
Season with salt and pepper.