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roasted tomato soup tandoori marinade
Inspired by classic Italian flavours, this delicious soup will soon become a
favourite!
A flavourful marinade with immunity and anti-inflammatory benefits from this
herb combination!
ingredients
· 3 tablespoons extra virgin olive oil
· ½ medium yellow onion, peeled, cut in to quarters
· 2 cloves garlic, peeled
· 1 can whole peeled tomatoes with liquid
· 240ml water
· 1 tablespoon fresh basil leaves, chopped
· ¼ teaspoon red pepper flakes
· Salt and pepper to taste
ingredients
· 60g dried chili peppers
· 1 teaspoon fresh ginger
· 2 garlic cloves, peeled
· 1 tablespoon fresh squeezed lemon juice
· 240ml low-fat Greek yoghurt
directions
1. Heat oil in a saucepan over medium heat and sauté the onions and garlic until soft. Add
tomatoes and water and simmer for 20 minutes. Remove from stove and let cool.
2.
Transfer all cooked ingredients into the 650ml Nutri Ninja
®
Cup.
3. Select “START” and blend for 25 seconds or until desired consistency is achieved.
4. Transfer soup back into saucepan and add the basil and crushed red pepper.
Season to taste. Warm over medium-low heat for about 5 minutes until barely simmering.
directions
1. Place the dried chili peppers into a small saucepan and pour just enough
water to cover the peppers. Bring to a boil, reduce to a simmer and cook for 10
minutes. Strain peppers and then let cool.
2. Remove the top and seeds from the peppers.
3. Place all of the ingredients into the 650ml Nutri Ninja
®
Cup in the order
listed, starting with the re-hydrated chili peppers. Select “START” and blend
for 25 seconds or until desired consistency is achieved.
· 120ml cold water
· 15g fresh coriander with
stems removed
·
2 tablespoons garam masala powder
·
1
⁄8 teaspoon ground nutmeg
PREP TIME 5 minutes SERVINGS 4 CUP SIZE 650mlPREP TIME 35 minutes SERVINGS 2 CUP SIZE 650ml
30 31
meals
meals
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