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

Instructions

1. In a large pot, sweat the chopped onion and garlic in the oil for about 7 minutes on low heat.
2. 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.
3. Add the spinach and the tofu until the spinach wilts.
4. Purée the soup with an immersion blender or a regular food processor.
5. Season to taste.

Makes about 4 portions