Tomato Soup with Pumpkin Flax Croutons
Tomato soup just got a better, even more delicious makeover with this recipe. The combo of creamy coconut and pumpkin seeds delivers better fats to help the antioxidants in the tomatoes get absorbed better. You can use almond or coconut flour if you prefer. Tomatoes are rich in Vitamin C, K, biotin, and potassium, making this meal an amazing way to get in key nutrients quickly, easily, and deliciously. It’s also a great liquid nutrition pit-stop if you’re feeling under the weather or post surgery. Liquid nutrition is beneficial for better digestion and nutrient absorption. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
Soup
- 1 cup chopped celery carrot, and onion sautéed in 2 tbsp olive oil
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 can whole tomatoes drained
- ¼ cup coconut cream
- Fresh thyme salt, pepper, and sugar to taste
Pumpkin Flax Croutons
- ½ cup Pumpkin Flax Granola
- 3 tbsp flour
- 2 tbsp olive oil
- 1 tbsp water
- Pinch each of salt pepper, and dried thyme
Instructions
Directions
Soup
- Combine ingredients in a saucepan.
- Simmer for 40 minutes.
- Add to a blender and blend until smooth.
Pumpkin Flax Croutons
- Mix all ingredients together in a bowl.
- Spread mixture evenly in a single layer over a pan.
- Bake at 350F for 10 minutes or until crisp.
Notes
Courtesy of Nature's Path
