Rustic Tomato Soup
This is a perfect “cure-all” soup for a cold day. It’s full of intricate flavors that blend seamlessly, and it’s loaded with everything that's good for you. Serves nicely with toasted bread and butter.
|2 cloves garlic||1 bunch of washed and chopped Swiss chard|
|1 leek||4 tomatoes, cut into pieces|
|3 carrots||1/2 tsp ground cumin|
|1 red bell pepper||1 tsp ground oregano|
|1 head of broccoli||1-1/2 tsp salt|
|1 zucchini||1/2 tsp pepper|
|2 Tbsp olive oil||1 pinch (careful, a very small pinch) of cayenne pepper|
|3 Tbsp liquid aminos (Bragg's is a good one to use)||2 or more cups of water|
- Chop garlic, leek, carrots, red pepper, broccoli, and zucchini into small bite-sized pieces.
- In medium saucepan, sauté the leek, carrots, and garlic in olive oil over medium heat for approximately 5 minutes. Add red pepper, zucchini, and broccoli. When vegetables begin to soften, add liquid aminos. Cook until vegetables are tender. Turn off heat. Set aside.
- In separate large soup pot, add chopped chard, tomatoes, and spices (cumin, oregano, salt, pepper, and cayenne) and turn to medium heat. Keeping the lid mostly on, but stirring occasionally, let the vegetables cook until the tomato skin starts peeling away and the chard has reduced in size (approximately 10 to 15 minutes).
- Add all vegetables from the saucepan to the pot of tomatoes and Swiss chard. Add the 2 cups of water, or more if you prefer a thinner soup. Turn to high heat, stirring occasionally until almost boiled.
- Turn off heat and serve.