TOMATO SOUP
I absolutely love this tomato soup recipe from the EDC. PLUS if you take out the sugar and lentils it becomes Paleo! YAY! (However I would keep it as close to the recipe as you can, because it truly is delicious!) The best part of this recipe is that it is 0 WW ProPoints!! So why not have a bit of wholemeal flat bread to top it off!?
Photo Courtesy of the EDC.
Ingredients
75g Red Lentils
3 Black Peppercorns
600g Ripe Tomatoes, halved
1 Onion, peeled and quartered
50 g tomato paste
1 tsp White Wine Vinegar
1 tsp Sugar
Small bunch Parsley
500g Water + 2 Tbsp TM Vege Stock
Salt to taste
Method
1) Place all hard ingredients into TMX Bowl and mill for 1 minute on speed 8.
2) Add remaining ingredients and cook for 15 minutes at 100 degrees on speed 1. At the end of the heating time, blend for about 30 seconds going slowly from speed 1 to speed 8.
3) Serve!!
YUM!
I absolutely love this tomato soup recipe from the EDC. PLUS if you take out the sugar and lentils it becomes Paleo! YAY! (However I would keep it as close to the recipe as you can, because it truly is delicious!) The best part of this recipe is that it is 0 WW ProPoints!! So why not have a bit of wholemeal flat bread to top it off!?
Photo Courtesy of the EDC.
Ingredients
75g Red Lentils
3 Black Peppercorns
600g Ripe Tomatoes, halved
1 Onion, peeled and quartered
50 g tomato paste
1 tsp White Wine Vinegar
1 tsp Sugar
Small bunch Parsley
500g Water + 2 Tbsp TM Vege Stock
Salt to taste
Method
1) Place all hard ingredients into TMX Bowl and mill for 1 minute on speed 8.
2) Add remaining ingredients and cook for 15 minutes at 100 degrees on speed 1. At the end of the heating time, blend for about 30 seconds going slowly from speed 1 to speed 8.
3) Serve!!
YUM!
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