Oh my fuck, people, this is tasty damn soup!!!
Now, let’s go over a few things for the ingredients. I forgot to buy a damn onion apparently, so I’m sure this tastiness is ten times better with a real onion rather than the chopped dried onion I used. Also, they say a small onion, but I didn’t see any small onions that weren’t pearl at my store, which is probably why I forgot to grab one in the first place. Or I may have thought I still had half an onion in the fridge, which I did but then threw out because it didn’t look very pretty. At any rate, still fucking tasty with the dried onion bits. I used about a handful. Everything else I did exactly as the recipe called for.
I heated the oil, onion, and garlic on a low setting to start because coconut oil has a 125 degree smoke point and I didn’t feel like setting off the smoke detector. Once I added the rest, I turned the heat up to medium to bring it to a boil before taking it back down to low to simmer. I also let it simmer just a tad longer.
5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
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
Mixed seeds and nuts, to garnish
Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper and serve garnished with mixed seeds and nuts.
Next time I make it, I’ll take photos. I didn’t expect to be posting this.