Sunday, August 21, 2016

Delicious & Quick: Tomato Beet Soup

Hello oh so lovely and oh so patient Mindfoodists,

I am aware I skipped a week, I have no excuse, I've just been living the dream flying from New York to LA and struggling to find a Starbucks to sit down in and write blog posts. You can however, look forward to AMAZING content on my "The Mindfoodist" part of the blog, up in the menu next to the Instagram link. I have posts coming up about my travels and a NYC food guide. You will be more than satisfied.

Todays recipe is high in iron, super simple, super healthy, super quick and super easy. Oh, and super delicious.

5 super ripe tomatos
2 small cooked beets
1/2 onion
2-3 cloves of garlic
fresh basil to garnish
1/2 tsp veggie broth powder
1/2 tsp oil
salt & pepper

Chop your onion and roast it in a sauce pan and a little oil. Then dice your tomatoes and add them. Then add your beets and the garlic. Add water if needed.
Then you just blend it up adding as much water as you want, depending on how soupy you want the soup. You could also use coconut milk for a little exotic note. 
Finally add salt & pepper, plus a little garlic basil and you're done.

As promised super quick, but really tasty.

Happiness to all of you, 

The Mindfoodist

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