Speedy tomato and paprika soup

Speedy tomato and paprika soup

By
From
Heart Disease
Serves
1

This is a seriously speedy soup. Canned tomatoes really aren’t that bad as long as they are pure and don’t have added sugar (just read the label). And oddly enough, when tomatoes are cooked and processed, though the vitamin C may be destroyed the heart-healthy carotenoid lycopene actually becomes more bio-available to the body! This is a doddle to make and is a speedy lunchtime fix.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
low-sodium salt
freshly ground black pepper
400g canned chopped tomatoes
1 teaspoon smoked paprika

Method

  1. Pour the olive oil into a saucepan placed over a medium heat. Sauté the onion and garlic, with a good pinch of low-sodium salt, until the onion has softened and is turning translucent.
  2. Add the tomatoes and paprika, bring to the boil, then reduce the heat and simmer for 10 minutes.
  3. Pour into a blender (or use a hand-held blender) and blitz into a rich, smooth soup. Season to taste and serve.

Note

  • A great source of lycopene and flavonoids.
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