A simple tomato soup recipe that keeps your tummy full and your gut healthy
This is so easy, great to batch cook and you might even get the whole family to eat it. The beauty of most soups is you don’t need to be precise with amounts and you can add whatever you have in the fridge at the time.
The nutrition bit
There are so many health benefits of tomatoes. They are rich in the antioxidant lycopene which has shown to support predominantly male sperm health and heart health. Full of folate and vitamin c tomatoes are a great addition to a pre pregnancy and pregnancy diet too. The nutritional yeast then supercharges the soup with B vitamins for energy. This addition is particularly important for vegetarians or vegans. Lentils are a great way of adding more protein to each meal to make you feel more satisfied.
Tomatoes are included in the ‘dirty dozen’ top 12 fruit and vegetables with the most pesticides. Whilst organic might not be an option for everyone, be sure to give them a good wash before you prepare the soup.
Ingredients
Makes 8 adult portions
1 tbsp olive oil
6 large tomatoes
2 handfuls of small tomatoes
1 red pepper
500ml passata
2 cloves of garlic
1 red onion
2 tbsp bouillon @marigold_uk
2 tbsp nutritional yeast
Salt and pepper to taste
1.5 litres water
1 cup dry red lentils
Method
1. In a large pan, add the oil. Fry the crushed garlic and chopped onion on a medium heat for 5 mins till soft.
2. Wash all the tomatoes and the pepper. Add the cherry tomatoes whole and the large tomatoes. quartered. Add the red pepper cut into chunks. Cook for 5 mins till all soft and the tomato skins starting to come away.
3. Add the 500ml passata and 1.5 litres of water. It will look watery. Don’t worry.
4. Add the nutritional yeast, bullion, salt and pepper.
5. Gently boil for 5 mins then take off the heat. In the pan blend with a hand blender till smooth.
6. Return the pan to the head and add the dry lentils. Cook for a remaining 15 mins till lentils are soft and soup has thickened.
Either serve immediately or portion into airtight containers and store in the fridge for up to 4 days.
