Ingredients for 2 servings:
- 1.5 kg halved egg or Roma tomatoes
- 8 peeled garlic cloves
- 1 small onion, roughly chopped or half a bunch of spring onions
- 3 tsp Tomato paste
- 1 tsp dried oregano
- 1 teaspoon Chili flakes
- 1/2 tsp honey
- 360ml Healing broth or water or Vegetable broth
- 15g basil
For the potato croutons:
- 3 or 4 medium-sized potatoes, cut into 2cm cubes
- 1 teaspoon Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika powder
Preparation:
Preheat the oven to 200°C.
Line a baking tray with baking paper and spread the halved tomatoes, garlic and onions on it. Bake in the oven for 40 to 50 minutes until the vegetables are lightly browned.
For the croutons, mix the potato cubes in a bowl with the onion, garlic and paprika powder so that the cubes are evenly dusted. You can use both raw and steamed potatoes; steamed potatoes make the croutons crispier. Bake the potato cubes on a second baking tray lined with baking paper until they are crispy and brown, which varies between 20 and 30 minutes depending on the oven.
Let the baked tomatoes cool for 10 minutes and then mix them in the blender with the tomato paste, oregano, chili flakes, honey and medicinal broth to form a creamy soup. Add the basil leaves and briefly puree again.
Pour the soup onto plates and serve immediately with the croutons.
Bon appetit!
Source: Heal the Brain, The Practice Program
Photos: Maarja Urb
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