Ingredients (1-2 servings):
♥ 4 large tomatoes, chopped (400g) or 1 can crushed tomatoes ♥ 1/4 bouillon cube and 100 ml water ♥ 10g onion, chopped ♥ 15g carrots, diced ♥ salt, pepper, thyme, ground chili and parsley to taste
Mix all ingredients in a sauce pan and bring to a boil. Return to low heat and let simmer, covered for 30 minutes – or more (up to an hour).
Blend with an immersion blender until smooth.
Serving tip: Serve with cooked quinoa toasted in a pan (about 40g per person).
To make your soup creamier add in 1.5 tbsp non-dairy cream cheese or sour cream OR 1/2 cup mashed and blended chickpeas. Let your soup simmer for 7-10 minutes longer, then serve.