Well, winter has finally arrived in Cairo! That severe sand storm yesterday brought with it the cold weather. What’s the perfect remedy for the cold noses, toes, and fingers? A warm, rich soup!!! So, here’s our favorite tomato soup just for you! It’s low in calories and provides 22% of your recommended daily intake for Vitamin A and 51% for Vitamin C!
2 tablespoons olive oil
1 cup onion, diced
6 garlic cloves, minced
¾ cup celery stalks and leaves
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup water
4 cups tomato juice
½ teaspoon sugar
2 cups non-dairy milk
3 tablespoons all-purpose flour
¼ cup water
2 tomatoes, chopped
¼ cup chopped fresh basil
1. Heat the oil and add the onions, garlic, and celery.
2. Cover and cook on medium heat for about 10-15 minutes.
3. Add the salt, oregano and red pepper flakes. Cook for another 5 minutes.
4. Add 1 cup water, tomato juice, and sugar. Cover and cook for 20-25 minutes on low heat. Stir occasionally.
5. Heat the non-dairy milk in a pan until hot but not boiling.
6. When 25 minutes are up, strain the vegetables and broth through a sieve. Set the vegetables aside. [You can use them for any number of other recipes…]
7. Return the broth to the pan.
8. Mix the all-purpose flour and ¼ cup water until smooth.
9. Whisk the mixture flour mixture into the broth.
10. Cook the soup on medium heat until thick. This should take about 5 minutes.
11. Add the warmed non-dairy milk.
12. Add the tomatoes and basil and heat the soup until it is just about to boil.
Serving Suggestions and Variations:
*Serve with garlic bread. Colleen Patrick-Goudreau, of Compassionate Cooks, has a wonderful recipe in The Vegan Table.
*Add more or remove the red pepper flakes, according to your love of spicy flavors.
*Serve with herbed croutons.
Nutrition Information (275g):
Calories: 92; Fat: 3g; Cholesterol: 0g; Carbohydrates: 15g; Fiber: 2g; Protein: 3g
We veganized this recipe from Moosewood Restaurant Daily Special.