Inflammation is a natural process caused by immune reaction. Almost at any time, there is some inflammation process in our body, but from time to time it can get out of control and cause a more serious problem. Because of this, in the light of information and understanding, it is our duty to take care of our body and keep the inflammation process at bay.
One absolutely natural and very effective way to accomplish this is today’s tomato soup recipe. Its tasty, vegan-friendly and most importantly very healthy. Your whole family will love its taste and enjoy its benefits.
Turmeric, black pepper, and tomatoes are the key ingredients, here are some of their health properties:
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This spice is famous for its anti-inflammatory effects since ancient times. According to a 2011 study, it has more potent effects than ginger. Turmeric also promotes a healthy digestive system and can improve the condition of patients with ulcers or other digestive problems. Furthermore, its antioxidative effect will protect your body from the negative effects of free radicals.
This spice by its self is very famous for its effects against the flu and the common cold. What is characteristical in the turmeric – black pepper combination is that the pepper doubles the bio-availability of turmeric and its absorption in our organism. So, here is a generally helpful tip: always use turmeric together with black pepper.
Tomatoes are red because of lycopene. But also, tomatoes are healthy because of lycopene. This compound that makes tomatoes so colorful, is a strong antioxidant. It is even considered very helpful in the fight with different kinds of melanoma and tumors. In addition, it reduces the levels of cholesterol and regulates blood pressure.
- 2 teaspoon of turmeric powder
- 1 can diced tomatoes without draining the sauce
- ¾ cup of cherry tomatoes, rinsed and cut into halves
- 1 teaspoon of coconut oil
- 1 minced onion
- 1 tablespoon of apple cider vinegar
- 2 minced garlic cloves
- ½ cup of low-sodium vegetable stock
- 1 teaspoon of dried basil
- ½ teaspoon of sea salt
- Freshly ground black pepper to taste
On medium heat, fry the garlic, and onion in the coconut oil for 1 minute. Add the cherry tomatoes and the turmeric. Cook them until the tomatoes soften. Add stock, basil, canned tomatoes, and ACV. Bring the mixture to boil on medium-high heat, and then cover it and allow it to simmer for five minutes on a low heat.
Use a blender to get a nice and creamy texture.
When serving, add salt and pepper to taste.
Enjoy the healthy red meal!