Vegan Tomato Soup with Turmeric

1. 1

   Peel and finely chop the onion and garlic. Halve the cherry tomatoes.

   5 min

2. 2

   Heat the olive oil in a pot and sauté the onion and garlic for 1 minute.

   1 min

3. 3

   Add the cherry tomatoes and turmeric, simmer for 5-7 minutes, until the tomatoes soften. Stir occasionally.

   7 min

4. 4

   Then add the canned tomatoes and dried basil. Pour in the broth (or water), apple cider vinegar and bring to a boil.

5. 5

   Cover the pot, reduce heat and simmer the soup for 5 minutes.

   5 min

6. 6

   Toast the walnuts and pumpkin seeds in a dry pan. Chop the walnuts.

   3 min

7. 7

   Blend the finished soup until creamy. Add salt and pepper to taste.

   2 min

8. 8

   Before serving, sprinkle with walnuts and pumpkin seeds, as well as chopped parsley.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.