My Own Tomato Soup

1,395 kcal
#Low-calorie #Vegan
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Ingredients
Main ingredients
  • Water (bottled) 3 cup
  • Curry powder 5 g
  • Arrabbiata sauce 100 g
  • Fresh garlic 5 clove
  • Onion 2 portion (1/2 onion)
  • Extra virgin olive oil 15 ml
  • Lentils 200 g
  • Fresh carrot 3 piece (1/2 carrot)
  • Tomato 4 piece
  • Boiled chickpeas 100 g
  • Oyster mushroom 150 g
Seasonings/Sauce
  • Vegan Dashida (vegan soup stock) 3 g
  • Salt 1 portion (1/3 tsp)
Nutrition summary
Carbohydrates 183.44 g 58%
Protein 75.35 g 24%
Fat 25.68 g 18%
Serving size 2109g
Cooking steps
  1. 1

    Wash the tomatoes and dice them.

  2. 2

    Finely chop the onion and garlic.

  3. 3

    Heat olive oil in a pot and sauté the garlic and onion.

  4. 4

    Add the tomatoes and stir-fry for 5 minutes.

  5. 5

    Add water and salt, then bring to a boil.

  6. 6

    Blend the soup until smooth with a hand blender.

  7. 7

    Add pepper to taste.

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