Add quinoa for some additional "body" and added protein and top with a quality fat like avocado to make a full meal.
I often do this recipe along with "weekly food prep", as it can be pulled out for an easy lunch or an addition to dinner all week long.
· This recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age—you can store it in the refrigerator and eat it for about a week.
· Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.
· Use Celtic sea salt to bring out the flavors of the vegetables.
· Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.