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Food for Health and Love

 

Tomato Cream Soup

Ingredients:

1 big or 2 little Carrots
1/2 Parsley
piece of Celery
1/2 cup of Tomato Juice
2 tablespoons of Flour
2 tablespoons of Corn Oil
1 Onion
1/3 Teaspoon of Sea Salt
Parsley leaves for garnishing
1-2 tea spoons of Lemon juice
 

Prepare vegetables. Cut piece of celery. Peal carrots, parsley, celery and onion. Cut parsley on half.

Put two tablespoons of oil into pan. Add two tablespoons of flour. Make the flame low, because flour easily burn and then it change the taste of soup. All the time of flour frying, mix it not to burn.

 
When flour get little cream color add tomato juice. It is best to use natural homemade tomato juice, but if you don't have, the soup will be equally good with tomato juice from the shop.
After adding tomato juice you have to mix fast because it is becoming very thick, and still there is a danger from burning of this soup base. If you use gas oven then its good to put metal plate bellow pan.
When you add tomato juice also add little water. Then again add tomato juice, mix, and add more water. This way is important that mixture be uniform.


Add more water with continuing of mixing the soup.


And when soup is enough fluid add the rest of water, to be altogether around 1 to 1 and 1/2 liter of water. Much water will evaporate during cooking. Put the whole onion into soup and leave it to boil
Cut carrot, parsley and celery in multipractic food processor. This is the biggest help in my daily cooking because shortening time of preparing food for cooking.
Add vegetables to cooking soup. Leave it for cooking for some 5 to 10 minutes, till vegetables soften.

When soup is cooked add chopped fresh parsley leaves and little lemon juice for taste.  
Note: Parsley is very rich with vitamin C, especially its leaves. It has almost all vitamins of group B, among which is the most important B12. This vitamin is rarely found in plants.
Helping with improving circulation and also helping with digestion.
Parsley is also famous with its diuretic effect.
It is important to use fresh leaves, because vitamin C is lost by oxidation.


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