Tomato Soup

serves 8

2 Tbsp olive oil
1 large sweet onion, peeled and chopped
4 ribs celery, trimmed and chopped
2 sweet carrots, peeled and chopped
3-4 cloves garlic, peeled and minced
1 medium sweet potato, peeled and chopped
2 cups fresh Roma tomatoes OR one 28-oz can plum tomatoes (no salt added)
4 cups low-sodium chicken broth OR veggie stock OR water
1 Tbsp dried basil, crumbled
1 Tbsp dried oregano
1 tsp sea salt
Freshly ground black pepper, to taste
Pinch of curry powder
2 low-sodium chicken or veggie bouillon cubes

1. In a large stockpot or Dutch oven, heat olive oil over med-high heat. Add all chopped vegetables and saute until onion is soft and translucent.

2. Reduce heat to medium and add tomatoes, stock or water, basil, salt, oregano, curry, and bouillon. Bring to a boil and reduce heat to low. Simmer 30 minutes (this is where I transferred to the slow cooker), stirring occasionally.

3. Using a hand-held stick blender, puree the soup to your desired uniform consistency.

4. Remove from heat and serve. Garnish with a scoop of low-fat plain yogurt or yogurt cheese.

Source: Tosca Reno's "The Eat-Clean Diet for Family & Kids"

Nutritional Information (1 cup serving):

170 calories

3.5 g Fat

1.5 g Protein

10.5g Carbs

2.5g Dietary Fiber

500mg Sodium

ADDITIONS:

Protein - try cooked, diced chicken breast, canned beans of choice, or small meatballs made from lean ground chicken, turkey or bison.

Popeye's Favorite - Place some baby spinach in the soup bowl and then ladle the soup on top

Salba Crackers - Made with chia seed, a superfood