INGREDIENTS<\/h2>\n
1 onion For serving: Foodin cooked quinoa<\/a> and red lentils<\/a> + fresh basil<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t Dice the onion and shred the fresh ginger. Sautee the onion and ginger in oil for a few minutes. Add the turmeric powder, garlic powder and black pepper and let the spices warm up for a little while on low heat.\u00a0<\/span>\u00a0<\/span><\/p>\n To the saucepan add the canned tomatoes and the 1 dl of vegetable broth. Add the Aceto Balsamico and coconut sugar and stir gently. Let simmer under the lid for 10 minutes.<\/span>\u00a0<\/span><\/p>\n Blend the soup with an immersion blender until it\u2019s smooth. Taste and add salt to taste. You might need to add more salt if you serve the soup with cooked quinoa and red lentils.<\/span>\u00a0<\/span><\/p>\n Garnish the soup with fresh basil.<\/span>\u00a0<\/span><\/p>\n Tip: This gluten-free skillet bread is a perfect match with the warming soup. You can also crush these spiced nuts as a topping for the soup to add more flavor.\u00a0<\/em><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n
\nabout 2 cm piece of ginger
\n1 tbsp Foodin Extra virgin olive oil<\/a>
\n2 tsp turmeric
\n\u00bd tsp ground garlic powder
\n\u00bc tsp Foodin ground black pepper<\/a>
\n3 canned whole tomatoes
\n1 dl boiled water with 1 vegetable bouillon
\n2 tsp balsamico
\n1 tsp Foodin coconut sugar<\/a>
\n\u00bc – \u00bd tsp Foodin Himalayan fine crystal salt<\/a><\/p>\nRECIPE<\/h2>\n
![\"\"](\"https:\/\/foodin.fi\/en\/wp-content\/uploads\/2022\/03\/Foodin-tomaattikeitto-2-pysty-792x1200.jpg\")
\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n