- Cooking time: 35 minutes
- Portion: 1 person
- This is a bit of a spin on the earlier tomato soup recipe but with an extra twist of the cashew nut.
- One tablespoon. of olive oil
- One large onion, finely chopped
- One crushed garlic clove
- 2 to 3 handfuls of ripe cherry tomatoes, roughly chopped
- One tablespoon. of lemon juice
- 350ml of vegetable broth
- 25ml milk
- 50ml of single cream
- Four cashew nuts
Getting over a painful experience is much like crossing monkey bars. You have to let go at some point to move forward.
– C.S. Lewis
- calories 140kcal
- proteins 20g
- fats 1.7g
- carbohydrates 2.5g
- Heat the oil gently in a saucepan.
- Add the chopped onions and garlic, cooking gently for about 10 minutes or until soft. Do not allow it to brown.
- Add the tomatoes and cook for a further 10 minutes.
- Add in the water and lemon juice and simmer for a further 5 minutes.
- Allow cooling to room temperature.
- Pour the contents into the smoothie maker and blend for 30 seconds or until smooth.
- Add more broth or hot water if required.
- Return the materials to the saucepan and stir in the cream and milk over gentle heat.
- Season with salt and pepper if required. Serve.
- Cherry tomatoes are low in calories and high in nutritious benefits. Cherry tomatoes contain protein, fibre, vitamin C as well as vitamin B-6, a vitamin that helps produce red blood cells and supports brain function. The vitamin A found in tomatoes helps to keep your eyes healthy as well as your kidneys, lungs and heart functioning properly.
- Cashew nuts add a deliciously succulent flavour to this soup dish, with the added benefit of being good for you. The cashew nut is packed full of nutrients and high levels of essential minerals including iron, zinc, copper, magnesium, phosphorus and manganese. Cashew nuts are high in nutrition fats but contain zero levels of cholesterol. If eaten in moderation, cashew nuts can help with weight loss and weight maintenance. They include a high level of dietary fibre, making you feel fuller for longer.