Thermomix Spicy Tomato Soup
This Thermomix Spicy Tomato Soup takes around 20 minutes to make and is a great way to use up leftover veggies.
Servings 4 People
Calories 119kcal
Cost $10
Equipment
- Thermomix
Ingredients
- 100 grams zucchini
- 60 grams carrot
- 80 grams brown onion
- 2 stalks of celery leaves removed
- 2 garlic cloves
- 20 grams extra virgin olive oil
- 400 grams tin of crushed tomatoes
- 50 grams tomato paste
- 700 grams water
- 1 tablespoon dried mixed herbs
- 2 teaspoon corn flour
- ½ teaspoon medium mexican spice powder optional - can also use mild
Instructions
- Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
- Roughly cut the zucchini, carrot and celery into 3 cm pieces and add to your Thermomix bowl. With the MC on, blitz for 5 seconds on speed 4. If you want your veggies finer, blitz for a further 3 seconds on speed 4. Scrape down the sides of the bowl.
- Add the extra virgin olive oil and cook for 3 minutes, varoma temp, speed 2 MC off.
- Scrape down the sides of the bowl and add the crushed tomatoes, water, tomato paste, dried mixed herbs, corn flour and spice powder. Cook for 15 minutes, 100 degrees, speed 2 REVERSE, MC on.
- Divide the soup into four bowls and serve.
Notes
I used carrots, celery, onion and zucchini to make this soup, however you can use whatever veggies you like - corn is great too.
I also added ½ teaspoon of medium Mexican spice mix to give it a bit of heat, however if you and the kids don't like spicy soup, you can use a mild spice. Alternatively, add 1 teaspoon for a bigger spice hit.
This recipe can be frozen for up to three months.
Nutrition
Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 255mg | Potassium: 588mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3009IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 3mg