Blender Tomato Turmeric Soup
Ingredients:
1/3 cup olive or avocado oil
2 cloves garlic
½ cup chopped onion
1 slice of bread (Karina used plain Ezekiel) torn into 1-inch pieces
28 oz. canned, unsalted whole peeled tomatoes with juices
1 cup no-salt-added vegetable broth
1 Tbsp. turmeric
1 Tbsp. thyme
Black pepper to taste
Optional: 1 cup sliced mushrooms, hemp or pumpkin seeds to garnish
Recipe directions:
Blend all ingredients (except mushrooms) on low and gradually increase to high speed until smooth. Add sliced mushrooms into large saucepan on low heat. Transfer pureed soup mix into saucepan and let simmer in medium-low heat for 20 minutes. Stir a few times. Taste, then season and transfer to bowl. Serve warm. Lasts one week refrigerated.