Indian Tomato Soup

by foodsmarty

Indian Tomato Soup

Cooked tomatoes are a great source of lycopene which is a source of vitamin A. It is great for your skin and epithelial tissue as well as inhibits the incidence of prostate cancer. The spices in this dish are excellent for your health. Almost all disease states have inflammation as a causative or resultant factor. Curcumin, the active compound in turmeric has been scientifically proven to decrease the function/activity of NF-kB, a major player in the inflammatory cascade.

Serving Suggestion: with chicken-fried tempeh
Serving Suggestion: with chicken-fried tempeh

2-3 cabbage leafs

stem of 1-2 broccoli

¼ of a beet or half a candy beet

base of celery (cut off bottom part of stalks)

1 large carrot

(may also use any other left over veggies or veggie scraps) Simmer these ingredients in a quart of water on low for 1 hour or more until very soft. In blender add above ingredients and:

18 oz whole canned tomatoes

½ large yellow or white onion

Simmer all ingredients on low. Add more water if needed. Meanwhile fry in a small skillet:

2 T coconut oil

1 t whole black mustard seeds

1 t whole cumin seeds

2 t turmeric

1 scant t parsley seed

1 ½ t ground coriander

¼ t whole coriander

When fragrant, about 2 min, add to the tomato mixture and simmer on low for 20 min. You may also cook longer for greater lycopene release as convenient. Add salt to taste and drizzle with olive oil in serving bowl. Don’t leave out the fats in this dish, they will help with the absorption of the carotenoids which are fat soluble vitamins.

 

With Sprouted-Lentil and Seed Bread (gluten-free)

With Sprouted-Lentil and Seed Bread (gluten-free)

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