Light & Tangy Tomato Vegetable Soup
Diet Recipe | Healthy Tomato Soup | Detox Witch Soup | Nutritious Vegetable Soup
This clear and refreshing tomato vegetable soup features a naturally sweet and tangy flavor from the vegetables that will leave you feeling light and revitalized. It’s a witch soup-style recipe, perfect for detoxifying and health management, making it easy for anyone to enjoy. (You can find the video for making tomato soup from 05:10.)
Main Ingredients- 300g ripe tomatoes
- 40g fresh cabbage
- 40g crisp celery
- 30g sweet onion
- 30g sweet carrot
- 3 cloves garlic
- A little olive oil
- 80g keto bread (optional)
Flavoring Seasonings- 2 pinches Himalayan pink salt
- 350ml water
- 1 bay leaf
- A little paprika powder
- A little basil powder
- 2 pinches Himalayan pink salt
- 350ml water
- 1 bay leaf
- A little paprika powder
- A little basil powder
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the cabbage into bite-sized pieces. Dice the carrot and onion into approximately 0.5cm cubes. Chop the celery into small pieces, about 0.5cm intervals. Cutting the vegetables into uniform sizes ensures they cook evenly.
Step 2
Thinly slice the garlic into 2-3mm thick pieces. Using sliced garlic will deepen the flavor.
Step 3
Score the bottom of the tomatoes with a cross (+) shape. Then, blanch them in boiling water for about 30 seconds to 1 minute until the skins start to loosen. Immediately transfer the blanched tomatoes to cold water to cool, then carefully peel off the skins.
Step 4
Remove the tough core from the peeled tomatoes and cut them into bite-sized pieces, similar in size to the other vegetables you’ve chopped.
Step 5
Now, let’s start sautéing. Preheat a pan and add a little olive oil. Over medium heat, add the sliced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
Step 6
Once the garlic is fragrant, add the diced carrots and celery. Sauté over medium heat for about 2-3 minutes, until the vegetables start to become slightly translucent.
Step 7
Next, add the cabbage and onion and sauté for another 1-2 minutes. When the vegetables begin to release some moisture, add the 2 pinches of Himalayan pink salt and gently stir to combine, allowing the flavors to meld.
Step 8
Add the chopped tomatoes and sauté with the other ingredients for about 1-2 minutes more. The tomatoes should start to break down slightly, mingling their flavor with the other vegetables.
Step 9
Pour in 350ml of water and add the bay leaf to the sautéed vegetables. Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 10 minutes. This allows the vegetable flavors to fully infuse into the broth.
Step 10
After 10 minutes, carefully remove and discard the bay leaf. Finally, add the sweet paprika powder and aromatic basil powder to your taste and mix well. Your delicious tomato vegetable soup is now ready! Enjoy it warm.
