Winter is the perfect time for a warm bowl of healthy tomato soup. This recipe calls for tofu and homemade chicken bone broth which increases the protein content as well as joint-healthy turmeric for that extra kick.
Adapted from Minçavi, J’ai faim: je mange bien!
Tofu tomato soup
1 cup of onions, chopped
2 garlic cloves, minced
1 tsp of olive oil
1 can (28 oz.) canned whole tomatoes
4 cups of chicken or turkey broth
1/2 tsp of turmeric
1 pinch of Cayenne pepper
6 basil leaves
1 lb tofu
3 cups of fresh spinach, chopped
Salt, to season
- In a large pot, sweat the chopped onion and garlic in the oil for about 7 minutes on low heat.
- Add the remaining ingredient, except for the spinach and the tofu. Bring to a boil and then reduce heat to low. Simmer for about 30 minutes.
- Add the spinach and the tofu until the spinach wilts.
- Purée the soup with an immersion blender or a regular food processor.
- Season to taste.
Makes about 4 portions