PALEO TOMATO SOUP
½ small white onion
6 cloves garlic
2 TBSP coconut oil
1 cup chicken broth
1 cup coconut milk
Sea Salt and pepper to taste
Sauté the onions in coconut oil until soft. Add garlic for last 45 seconds – 1 min. until fragrant. In a blender, blend the diced tomatoes. Dump ½ of puree in a saucepan. Add the onion mixture to the remaining tomatoes in the blender and blend until smooth. Add to saucepan with the chicken broth and coconut milk. Bring to a boil, then simmer for 5 – 10 minutes stirring occasionally. Add salt and pepper to taste.
**optional – add hot sauce or cayenne pepper to spice it up.
Also, store in a mason jar for easy leftovers!
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