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Tomato Soup | Vegetable Day
Recipe modified from manjulaskitchen.com Makes 2 servings uses 12 oz of your daily vegetable allowance
Ingredients
- 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
Directions
- 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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