This original recipe was posted by Ana-Maria at Detox DIY. I saw it on Pinterest and wanted to make it to warm up on this cold, 15-degree Nashville weekend. It’s gluten-free, vegan, paleo, all that fun stuff.
I found it to be very flavorful and warming without coming off as spicy (which I don’t really like).
Posting the original recipe here for your convenience. I didn’t make any modifications – I highly recommend making it to the original instructions for maximum flavor. I garnished mine the same way Ana-Maria did: with salt, pepper, basil, pumpkin seeds, and chia seeds.
- 5 oz cherry tomatoes, rinsed and cut in halves
- 1 can diced tomatoes with their sauce
- ½ cup low-sodium vegetable stock
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tsp turmeric powder
- 1 tsp coconut oil
- ½ tsp sea salt
- 1 tsp dried basil
- 1 tbsp apple cider vinegar
- Freshly ground black pepper
- Mixed seeds and nuts, to garnish
- Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
- Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
- Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
- Transfer into the blender and pulse to obtain a creamy liquid.
- Season with salt and pepper and serve garnished with mixed seeds and nuts.
For more recipes and to watch my journey through my first paleo month, follow me on Instagram at @serialoutfitrepeater.