Red Hot Tomato Soup
This soup is ready in 15 minutes and really packs a punch, providing 189 percent of your recommended daily dosage of vitamin C with each serving. It’s also loaded with beta carotene from the peppers, tomatoes, and orange juice. Tomatoes also contain lycopene, which has been shown to have protective effects against prostate cancer. The extra-virgin olive oil helps in the absorption of this important phytochemical. Seasonings such as cayenne pepper and cinnamon also help with heart health. Enjoy this soup for lunch or dinner along with fresh whole grain bread or dinner rolls. To save time, use a food processor to chop garlic, ginger, onions, and bell pepper.
4 tsp (20 mL) extra-virgin olive oil
1 medium onion, chopped
4 medium garlic cloves, crushed
1 Tbsp (15 mL) grated ginger root
1 red bell pepper, seeded and chopped
2 cups (500 mL) vegetable broth or water
1 28-oz (796-mL) can diced tomatoes
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) cayenne pepper
2 cups (500 mL) freshly squeezed orange juice or orange juice with pulp
Sea salt, to taste
Heat oil in medium soup pot over medium heat. Add onion, garlic, ginger, and red pepper and sauté 5 to 8 minutes. Add vegetable broth, tomatoes, coriander, cinnamon, and cayenne pepper. Simmer 10 minutes. Add orange juice, warm through, season with salt to taste, and serve. Freeze remaining servings and reheat on stovetop. Serves 4.
source: "Suppers for Savvy Seniors", alive #276, October 2005
Red Hot Tomato Soup
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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