Creamy Tomato Soup with no cream! How can it be?
Oh my gosh, in contrast to the humid weather of Bangkok, where I was holidaying last week, the weather in Brisbane is freezing!!
Definitely soup weather, me thinks! And seeing that I am doing a whole30 detox from my culinary indulgent holiday, I am looking for easy, simple, fresh & nutritious foods.
Detoxing is a bit of a furphy really. The main reason why you have a liver is to help detoxify the body, and so as long as it’s working well, you are already detoxing as you read this!
The liver (and other organs too) process everything you put in your body and decide what they can use and what they don’t. If you have been putting lots of rubbish sugar, alcohol, preservatives or chemicals in your body, the liver will have been working overtime!
Detoxing usually produces connotations of fasting & purging and copious herbal supplementation. Detox proponents say that periodic cleansing is needed to flush toxins from the body that if left to accumulate will lead to health problems such as headaches, sluggishness and chronic diseases.
But the body already has systems in place that protect us from potentially harmful substances. The liver, intestines, kidneys, lungs, skin, blood and lymphatic systems are all designed to work together to ensure any dangerous toxins are chemically transformed into less harmful compounds that are then excreted from the body.
Those who normally eat an unhealthy diet will naturally feel better when they start eating properly and this is where whole30 comes in! It’s just a reminder to eat more fresh vegetables and fruit, fresh meats and eliminating processed foods. This includes paleofied cakes & treats too!!!! (Arrggghhhhh!!!)
Whole30 is a great program and is detoxing in the true sense of the word. Find out more about it here. I generally live by these rules except my paleo-baking has gotten a bit out of hand!! So I am thinking real food when I make this soup.
1 carrot 1 stick celery 400g tomatoes 200g cauliflower 1 clove garlic 400g good bone broth or vegetable stock (500g if you prefer it less thick) 1 teas turmeric 60g butter or tallow (90g if you’re brave!) handful of basil 1 teas Himalayan salt or more to taste 1 rasher streaky bacon, julienned and sautéed for garnish, omit if vegetarian 1 teas tallow or fat of choice 1 tab fried shallots for garnish 4 green olives, chopped finely 1 tab chopped fresh parsley for garnish. In the TM, chop the vegetables on SP 5 for 5 seconds. Add the rest of the ingredients and cook on SP 3 for 25 minutes at 100°C. While the soup is cooking, sauté the bacon with the fat in a pan until crispy. Mix with the shallots, olives and chopped parsley as set aside. When the soup has finished cooking, blend on SP 8 for 20 seconds before topping with the garnish. As with most soups, this tastes better the next day!
I love topping my soups with an egg for a complete meal!
