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Before you jump to Tomato soup recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
Eating healthy foods makes all the difference in how we feel. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy types contributes to a more wholesome feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). Choosing healthier food choices can be difficult when it’s snack time. Finding snacks that will help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that can be used when you need a fast pick me up.
Yogurt is a snack many people ignore. Often people choose to eat yogurt over a balanced lunch which is not the greatest idea. Low fat yogurt would make a wonderful snack, nevertheless. Along with calcium, it really is a good supply of necessary protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work properly depending upon the culture used to produce it. Try including some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an excellent way to delight in a flavorful snack without the need of too much sugar.
A large selection of quick health snacks is easily available. When you make the choice to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to tomato soup recipe. To cook tomato soup you need 12 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Tomato soup:
- You need 10-12 Tomatoes medium
- Use 4 cloves Garlic
- Use 1/2 Carrot medium
- Provide 1 Onion medium
- Use leaves few Basil
- Provide 1 teaspoon Sugar
- Provide 1/2 teaspoon Oil
- Prepare 1 tablespoon Butter
- Take 1 Bay leaf
- Take 4-6 Peppercorns
- Take to taste Salt
- Provide 1/2 teaspoon Peppercorns crushed
Steps to make Tomato soup:
- Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
- Add the chopped garlic, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool.
- Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.
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