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In this edition of “Shupe’s Soup”, Vega HQ’s resident chef, Morgan Shupe, shares her recipe for Tomato Soup. Full of flavour, this soup is a perfect substitute for its cream-based cousin. It is easy to make, super healthy and a perfect addition to your comfort food repertoire.
Ingredients
- 1 tsp oil
- 1 onion, diced
- 1 stalks celery, diced
- 6 cloves garlic, minced
- 1 medium sweet potato, diced and peeled
- 1 (10 oz) can diced tomatoes
- 1 (10 oz) can crushed tomatoes
- 2 cups vegetable stock
- 2 cups water (more depending on desired thickness)
- Salt and pepper, to taste
- 1 tsp red chili flakes
- 2 cups cooked brown rice
Preparation
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Heat oil in stock pot. Add onion, celery and garlic and sauté for 5 minutes.
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Add sweet potato, diced tomatoes, crushed tomatoes, vegetables stock, water, red pepper flakes, salt and pepper. Bring to a boil and simmer for 20-30 minutes or until the sweet potatoes are tender.
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Puree soup until desired consistency is achieved, adding more liquid if soup is too thick.
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Add in brown rice, cook until rice is warm.
