The redness in tomatoes comes from the super phytonutrient, lycopene. It is well recognised for playing a role in cancer prevention due to its ability to protect our cells from environmental toxins and damage.
Prep Time 10 mins
Cook Time20 mins
Servings 2 people
Ingredients
- 3 tbsp avocado oil
- 2 medium onions diced
- 3 garlic cloves crushed
- 1 small fresh red chilli chopped (optional)
- 1 tsp Himalayan salt
- 4 tbsp tomato puree
- 300g cherry tomatoes
- 500ml vegetable stock
- 1 small bunch of fresh chopped basil leaves
Method
- Fry the onion till golden brown
- Add the garlic, chilli and salt and fry, stirring regularly for 5 mins
- Spoon in the tomato puree and cook for 2 mins
- Add the cherry tomatoes whole and continue frying on a medium flame for 3 mins till they begin to soften
- Pour the stock into the pan and continue to cook till it begins to boil
- Add the basil leaves last minute and blend the soup to serve