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Tomato Soup |  Vegetable Day

Recipe modified from manjulaskitchen.com

Makes 2 servings uses 12 oz of your daily vegetable allowance

  • 20 oz of tomatoes, chopped in small pieces
  • 1 medium carrot, peeled and cut in small pieces
  • 1 celery stick, cut in small pieces
  • 1/2 inch ginger, peeled and sliced
  • 1 1/4 cup of water
  • PAM or other zero calorie cooking spray
  • 1/2 tsp salt, adjust to taste
  • 1 packet stevia or other zero calorie sweetener to taste
  • pinch of black pepper, adjust to taste
  • 1/2 tsp cumin seeds
  • pinch of asafetida
  • 1 TBSP cilantro finely chopped
  • spray PAM in saucepan and heat over medium heat, lightly brown ginger
  • add carrots and celery; stir fry for two minutes
  • add tomatoes, salt, stevia, and pepper and cook for about 10 minutes
  • let cooked tomatoes cool, then puree in blender on highest setting for about 30 seconds
  • spray nonstick cooking spray in saucepan and when hot add cumin seeds, asafetida, and cilantro
  • add tomato puree and 1 1/4 cup water (adjust water accordingly for thicker/thinner) soup
  • bring soup to a boil, then reduce heat to simmer for about 4 minutes
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