Tomato Soup

Are you a tomato soup lover? The stand outs in this soup are tomatoes and… cauliflower! Try this healthier take on the classic tomato soup.

Why tomato soup with cauliflower?
Tomatoes are vitamin packed, support heart health and eye health while
Cauliflower is an immune boosting food— filled with vitamin B6 that helps create infection fighting white blood cells. The carotenoids and flavonoids in cauliflower also help fight disease and protect oxidative damage to cells.

Ingredients:
Onion
Head of cauliflower
3 tomatoes
2-3 cloves of garlic
Fresh oregano
Jar of passata ( tomato purée) 16 oz
Can of fire roasted tomatoes 28 oz
Veggie or chicken bone broth 32oz
Harissa 2 tablespoons
1/2 cup 100% grass fed plain whole milk yogurt or almond plant yogurt
Juice of 1/2 lemon
1-2 tsp salt
1-3 tsp cumin
1-3 tsp coriander
2 tsp ginger
Fresh ground black pepper

Instructions:
1. On a sheet pan place onion cut in fourths, tomatoes cut in half and peeled garlic. On another sheet pan scatter cut up head of cauliflower. Spray with avocado oil then season with 2 tsp cumin, 1 tsp of coriander and ginger, tsp salt and 10 or so turns of fresh ground black pepper.

Roast in 480 degree oven for about 20 mins.

2. After roasting, let veggies cool a bit. Add them all to a blender.

3. Then add in fire roasted tomatoes and passata to blender.

4. Pour this into a large pot and turn heat on med. Stir in about 32 ounces of veg or chicken broth. Add harissa— 2-3 tablespoons. I used mild but you could use hot.

5. Lastly, add yogurt and lemon.
I brought this to a simmer and let it cook for about 10 more mins, then ready to serve!

Serve or freeze!
Your body will thank you for it!
#tomatoes
#cauliflower