Tomato sauce is so good that you almost want to eat it straight from the jar, and when you make that tomato sauce into a soup, this is the soup you get. Good for five people.
- Heirloom tomato 1000 gms
- Celery 50 gms
- Leeks 50 gms
- Carrot 150 gms
- Coconut cream 100 ml
- Water 500 ml
- Olive oil 50 ml
- Salt to taste
- Pepper to taste
- Thyme 200 gms
- Parsley 10 gms
- Garlic 50 gms
- Red onion 100 gms
- Aged Balsamic vinegar 10 ml
Step 1: Sanitize and cut tomatoes into quarter size, placing in a shallow baking dish.
Step 2: Sanitize onion, carrot, garlic, celery and leeks.
Step 3: Cut all the above vegetables into two centimeters pieces.
Step 4: Add onion, carrot, garlic, celery and leeks together with the tomatoes.
Step 5: Drizzle vegetables with olive oil and balsamic vinegar.
Step 6: Season with salt and pepper to taste.
Step 7: Place in the oven and roast for 45 minutes turning it half way.
Step 8: Remove from the oven, let them cool down for a few minutes.
Step 9: Blend the tomato soup using a blender till smooth.
Step 10: Add coconut cream and blend further.
Step 11: For the green oil, remove the stem and sanitise the parsley leaves.
Step 12: Place the leaves in a food processor, add olive oil, salt and pepper to taste and blend well.
Step 13: Plate the soup as per the picture, drizzle the green oil and serve it hot.
NUTRITIONS BENEFITS :
– Calories: 380
– Fat: 36 gms
– Carbs: 15 gms
– Protein: 3 gms
By Chef Wisdom Mwandoe