Tangy Tomato Soup

Ingredients

1 small onion

1 clove minced garlic

1 medium sweet potato

2 red bell peppers

1 28oz can crushed or diced tomatoes

1 cup water or vegetable stock

3 tblsp tomato paste

3 tblsp extra virgin olive oil

Salt to taste

Pinch of cayenne and ground cloves

Garnish

Finely chopped fresh herbs (parsley, dill, or basil are all great, use what you have)

Balsamic Vinegar

Chop onion and sweet potato in about a half inch dice (smaller dice will cook faster). Add to a dutch oven with olive oil and cook over medium heat until onions are translucent and sweet potato starts to get tender, about 7 minutes.

Then add a pinch of salt, bell peppers and garlic and cook a few more minutes until garlic is fragrant and peppers brighten in color. Then add the tomatoes, cayenne, cloves and water. Stir and bring to a simmer. Let simmer 25-30 minutes tasting a few times as the soup reduces and add more salt, if needed, to suit your taste preference.

Remove from heat and allow to cool down before adding to your blender and blitzing until smooth. Alternatively, use an immersion blender to blend in the same cooking pot for fast, easy preparation. After blended, serve soup topped with a drizzle of balsamic vinegar and fresh herbs.