The tomato potato soup happened one day that JP was feeling under the weather and I didn’t have a lot of produce in the house.
You know when you have a cold that leaves you without energy and even worse, without appetite? Well, this was were JP was at. When dinner time came, I had to think of something quick. A simple dish that’s loaded in nutrients…soups are always the answer for me here.
But since it was already towards the end of the week, I had already used all of my veggies earlier on the week. The only veggies that I had left were baby potatoes, tomatoes, and celery. So that would have to work.
Now, perhaps potatoes and tomatoes are not at the top of the list when it comes to super nutrition. Typically we associate healthy with greens. But potatoes and tomatoes have a lot more to offer than “fries with ketchup”.
Potatoes are starchy and can give the body energy. Which is exactly what we need when we are feeling down. It also is a source of potassium and if you keep the peel, you get a little dose of fiber. So don’t eliminate potatoes from the menu out of a carb fear.
The other main ingredient here are the tomatoes. Their beautiful red color is an indication of its nutrition. Tomatoes are rich in vitamins (like vitamin C and vitamin E) and antioxidants (like lycopene). And you know how we always talk about the healing properties of nature and food? Well, lycopene has actually been linked to supporting heart health and cell health. Pretty neat, right?
A few other nutrition superstars in this soup is the onion and garlic with their amazing immune boosting properties. I also added a good amount of turmeric, which explains the yellowish color of this soup. Turmeric works as a potent anti-inflammatory and adds a nice flavor kick to soups.
Last but not least, you probably have noticed the addition of canned coconut milk to most of my soups. The thing with soups is that you want to add as much nutrition to the dish to help your body feel satisfied. The coconut milk adds a nice dosage of healthy fat and flavor. Mission accomplished!
And I am happy to report that nutrition beat the cold! So if you are feeling under the weather, make sure to not overlook your nutrition. Simple ingredients like onions, garlic, turmeric, tomatoes can offer your body the strength and boost it needs. And soups are a great way to load up on nutrients when your appetite is not fully there.
Well my dear friends, see you in the kitchen!
Potato Tomato Soup Recipe
Serves 3-4
Ingredients:
- 5 medium tomatoes cubed ( I used Roma)
- 6-7 baby potatoes cubed
- 4 celery sticks sliced
- 1 white onion chopped
- 3-4 garlic cloves minced
- 1 coconut milk can
- 2 cups filtered water
- Spices to season 1 TBSP each: turmeric, smoked paprika, garlic powder, oregano
- Salt and black pepper to taste
- Optional: hemp seeds and green onion to top
Instructions:
- In a medium pan, cook the onion with a little olive oil for about 5 minutes. Add the fresh minced garlic and cook for an extra minute.
- Add the spices, celery, tomatoes, and potatoes. Stir and allow to cook for a couple of minutes.
- Now add the water, salt, and pepper. When the water starts to boil, lower the heat to medium low, cover pan with lid and let cook for about 15 minutes.
- Check that all the veggies are cooked by poking the potatoes with a fork. If it’s soft then it’s cooked.
- Remove pan from stove and blend soup with a hand blender. Be very careful so the hot soup doesn’t splash on you.
- Add the coconut milk, stir, and take it back to the stove. Allow the soup to boil and turn off heat. This step is also when you try your soup and tweak seasoning if needed.
- Enjoy!
