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Add a photoThe seeds for drinks while the leaves added flavor and an Asian touch into the thick tomato peppery soup.
Ingredients
- 2 medium size tomatoes
- 1 1/2 cup vegetable stock
- 1/2 inch ginger - sliced
- 4 shallots - sliced thinly
- 3-4 sprigs of basil leaves - remove leaves
- 2 tbsp olive oil
- Black pepper and salt for taste
Directions
- Add tomatoes, ginger and vegetable stock into a pot.
- Simmer till tomatoes becomes soft.
- Remove from heat and let it cool down for a while.
- Add into food processor/blender and pulse to a smooth thick mixture.
- Heat oil and when heated, fry shallots till light brown in color.
- Pour tomato mixture and season with pepper and salt.
- Once heated through, add basil leaves.
- Stir and remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 2 servings | |
| Calories 150 | |
| Calories from Fat 121 | 81% |
| Total Fat 13.75g | 17% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 711mg | 30% |
| Potassium 278mg | 8% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.47g | 3% |
| Protein 1.1g | 2% |
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