Recipe 29: Spicy Mediterranean Tomato Soup

Spring break is here, but spring weather left the country last week. You know what that means; spicy, warm tomato soup with summer-ish ingredients.

What do you need?
  • Water - 1 cup
  • Vegetable stock - 1/2 cube
  • Tomato, canned - 1/2 can
  • Cayenne pepper, dried - 1/2 tsp
  • Italian herb blend, dried - 1/2 tsp
  • Tofu, organic - 1/2 cup
  • Spinach, raw - 1/2-1 cup
  • Olives, black - 5-10 pieces
This serves one, but can easily be multiplied.

How to make it?
  1. Boil water, and add the cube for vegetable stock. When boiling, add tomato. Cook for 2 minutes.
  2. Bring to taste with pepper and Italian herbs. Cook for another minute.
  3. Add tofu, turn heat down, and puree all ingredients with an immersion/stick blender. 
  4. Stir spinach and olives through the soup, and put a lid on the pan. The heat of the liquid will cook the spinach and warm up the olives.
Because of the tofu and olives, this soup is amazing served with bread, as snack, or as a starter for dinner. Add pasta or rice to make this into a whole meal by itself.



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