Happy Herbivore

Tomato Soup with Spaghetti Squash

Servings: 4

Description:

Ingredients:

• 14 ounces whole peeled plum tomatoes
• 2 cups vegetable broth
• 1 tbsp onion flakes
• ¼ tsp garlic powder
• ¾ tsp italian seasoning
• 1 whole bay leaf
• 1 tbsp white vinegar
• 1 tbsp raw sugar (optional)
• 1 whole carrot, minced
• a dash of red pepper flakes
• 1 tsp mild curry powder
• 2 cups spaghetti squash, cooked
• a dash of celery seed (optional)

Instructions:

Carefully pour out the tomato sauce from the can into a large soup pot. Then take the tomatoes out one by one and gently squeeze the liquids out into the pan. Then pull the whole tomatoes apart into bite-sized pieces and add to the pot. Add the broth, onion flakes, garlic powder, Italian seasoning, bay leaf, vinegar, carrots, red pepper flakes, celery seed, and curry. Cover and bring to a boil. Once boiling, reduce to low and simmer for 25 minutes. Meanwhile, cook the squash. Taste the soup, if it is too acidic, add sugar as needed 1 tbsp at a time. Stir and cook for 5 more minutes. Fish out the bay leaf and add salt and pepper to taste. Laddle soup into a bowl just slightly more than half way. Add cooked spaghetti squash and serve with vegan Parmesan if desired. Store leftovers separately (squash in one container, soup in another).

Recipe added on November 29, 2009 |