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Friday, April 22, 2016

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Make Turmeric-Tomato-Black Pepper Soup in 15 Minutes to Fight Cancer, Inflammation and More

Joy Sandra - 3:07 AM

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!

What You Need:
  • 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.

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