Medicine in a cup, a.k.a. the most delicious and healthy tomato soup

This is the most delicious and healthy tomato soup you’ll ever have. A nutritious powerhouse that you’re going to fall in love with.  Garlic, ginger, turmeric, nutrient loaded pumpkin seeds and amazing coriander – need I say any more?

Here’s a simple, speedy soup to bring all of that health-giving goodness direct to your spoon and help you rebalance and heal your body.

Ingredients:

• 2 cans of plum tomatoes (400g each)
• 300ml chicken or vegetable stock (water if nothing else available)
• 1 medium onion
• 2 cloves of garlic
• 3cm fresh ginger
• 1 bigger turmeric root (around 7 cm)
• cherry tomatoes (around 200g)
• dry basil and thyme
• a splash of maple syrup
• salt and pepper to taste

For the pumpkin seed pesto:

• a bunch of fresh coriander
• a handful of roasted tamari (or plain) pumpkin seeds
• olive oil
• a pinch of salt if using plain pumpkin seeds

Put the coriander and a handful of pumpkin seeds inside the food processor or Nutri Bullet and add enough olive oil to form a smooth paste.

To make the soup, preheat the oven to 170°C. Halve the cherry tomatoes and arrange them on a parchment-lined baking sheet, cut side up. Drizzle with olive oil and sprinkle with a little bit of salt, pepper, dry basil and thyme. Roast the tomatoes in the oven for about 25-30 minutes. Meanwhile, heat a splash of oil in the saucepan, add the chopped onion, garlic, ginger and turmeric and sauté gently for about 5 minutes. You can speed up the process by putting the ingredients into the food processor. Add the chopped tomatoes and 300ml of either chicken or vegetable stock, bring to the boil and leave to simmer for 10 to 15 minutes. In the last few minutes of cooking, add most of your roasted cherry tomatoes to the pan, leaving a few for garnish. Remove the pan from the heat and season with sea salt, black pepper, some more dry basil and thyme and a splash of maple syrup. Using a stick blender or liquidizer, pulse the soup until smooth or slightly chunky, depending how you like it. Serve with croutons or cheese toasts and the pumpkin-coriander pesto drizzled on top.