Veggie Tomato Soup

Tomato soup and grilled cheese is a winning combination. This version of tomato soup has veggies and turmeric, which help make it more nutritious. The best part is that you would never know the difference.

4 garlic cloves, chopped
1 can (796 ml) diced tomatoes with no salt added
1 cup chicken stock
1 cup carrot, peeled and chopped small
1 cup celery, chopped small
1 tsp turmeric
1 tsp fresh dill
1 tsp pepper
2 tsp salt
1/2 cup 2% milk
olive oil

– heat a stockpot on medium high heat, add olive oil
– saute garlic until golden brown
– add the whole can of tomatoes and stock
– add carrot and celery, cover and boil for 15 mins
– remove pot from the heat and blend until smooth with an immersion or counter top blender
– return to medium heat and add spices, cook uncovered for 10 mins
– add milk, cook for 2 mins
– serve hot

Yield: 1.5 litres (3 large bowls)


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