| 11 | 40 | 78 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 142 gm | Cherry Tomatoes (rinsed and halved) |
| 1 can(s) (14oz) | Diced tomatoes, canned |
| 1/2 cup | Vegetable stock/broth, low sodium |
| 1 small | White onion (finely diced) |
| 2 clove(s) | Garlic (minced) |
| 2 tsp | Turmeric, powder |
| 1 tsp | Water |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 1 tsp, ground | Basil, dried |
| 1 tbsp | Apple cider vinegar |
Heat the water in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.
Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper.
| Vegetables | 3.0 |
