Tomatoes are one of my favorite fruit, and they are so healthy and versatile, rich in lycopene, a powerful anti-oxidant that protects the heart. In this soup I added spinach to the tomatoes and potatoes to balance the flavors and give it an extra creaminess.
Ingredients:
- 2 kg of ripe tomatoes, cut in chunks
- 500 g of carrots, peeled and sliced
- 500 g of potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 table spoon of extra-virgin olive oil
- 250 g of spinach leafs
- 1/4 of a tea spoon of garlic powder
- salt to taste
- Sauté the onion, tomatoes and carrots in the extra-virgin olive oil till tender.
- Cook the spinach leafs in non-stick a pan with the lid on
- Add the garlic powder and salt to the tomato mix.
- Blend with a hand blender to for a creamy soup base.
- Add the cooked spinach leafs.
