Fall is here! In my opinion the perfect time of year for a nice warm bowl of soup. This tomato soup is not only delicious but has many anti-fungal ingredients added.
Garlic: The active ingredient, allicin in garlic exhibits strong anti-fungal properties. Garlic also has known benefits for heart health and cognitive function.
Turmeric: This root has long been used in eastern medicine as an anti-inflammatory. Brazilian research has looked at the effectiveness of turmeric against 23 strains of fungi including Candida Albicans. They found even at very low concentrates turmeric was able to inhibit the growth of these fungal strains.
Coconut Oil: Coconut oil is excellent for killing fungi. Many of the fatty acids inherent in coconut such as caprylic acid are potent yeast killing compounds.
Apple Cider Vinegar: The only vinegar allowed on the Phase 1 Diet, due to a high amount of the potent anti-fungal malic-acid. Look for organic apple cider vinegar that contains the “mother”. The mother is a colony of beneficial bacteria for the gut.
5oz cherry tomatoes- rinsed & cut in halves
1 can diced tomatoes with sauce
1/2 cup vegetable stock
1 small onion finely diced
2 garlic cloves
2 tsp turmeric powder
1tbsp coconut oil
1tsp sea salt
1tsp dried basil
1tbsp apple cider vinegar
Freshly ground black pepper to taste
Pine nuts to garnish
Heat the coconut oil in a saucepan and sauté the onions and garlic for 1 minute. Add turmeric and cherry tomatoes.
Cook until the tomatoes soften and leave their juice. Add diced tomatoes, vegetable stock, apple cider vinegar, and basil.
Bring to a boil then cover with a lid, reduce heat and simmer for 5 minutes.
Transfer to a blender and pulse to obtain a creamy liquid.
Season with salt & pepper. Serve garnished with nuts.