A 10 minute Tomato Soup and The Truth About Canned Goods
While i usually promote always eating fresh and when struck for time using some frozen vegetable varieties, i don’t ban canned vegetables outright. In fact, i decided to do this post because, like many of you, sometimes, that’s all you will have in your pantry and it just so happens that the store is closed or way too far for you to be bothered. Or you just want something quick, inexpensive and non-cheat day related. When choosing canned vegetables, just bear in mind that they are at the bottom of the nutrition chain when compared to fresh or frozen; However, they are still better than that can of Corned Beef staring at you right now and the stale bread you have in your fridge. A university study actually found that the amount of vitamins and fiber in the vegetables, weren’t affected dramatically after having gone through the canning process. Just make sure you choose the ones that have a nutritional label that is as short and sweet as possible. The best are usually the ones made with organic ingredients (whole vegetables), a little bit of sodium (salt) and maybe some citric acid (for preservation). If the label reads high quantities of BPAs, any type of sulfite (sulfur dioxide, potassium bisulfite, potassium metabisulfite or sodium sulfite) and if the amount of sodium looks unbelievably high, put it down and find something better.
That being said, always try to plan ahead and have fresh vegetables on hand. Remember this shopping list?
Here is a quick Red Pepper and Tomato Soup that litterally takes 10 minutes to make.
It’s flavorful and would dupe even your most knowledgeable food enthusiast friend that just happened to randomly call you up and say that he was coming over to eat. Manners.
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Cheaters Red Pepper and Tomato Soup
Start by sweating out 1 chopped onion and 2 cloves of garlic with 1 tbsp of olive oil.
Add in 1 can of plump whole tomatoes and 1 of red pimientos.
Season with pepper (no salt yet), 2 tsp paprika, dried oregano, 1 tbsp of sherry vinegar, 2tsp to dried celery and add in one cup of chicken stock. Bring to a boil.
With a stick blender or a blender, pulverize the soup into a thick smooth puree.
Now taste and season with salt if needed.
Garnish with some greek yogurt, maybe some stewed lentils (for added nutrition), some jalapenos or some fresh herbs or even a little bit of grated Parmesan right on top.