If there’s one thing that winter, especially winter in Minnesota, calls for it is warm tomato soup. After walking home one particularly frigid evening, I was looking for something to warm me up and, of course, satisfy my hunger. Lately, I had been experimenting with moringa as an ingredient and I thought, why not try it in tomato soup?
My favorite thing about moringa is how healthy it is all on its own. I love adding it to foods that do not contain a lot of nutrients, and as a college student trying to save money; moringa is a great addition to use if you want to boost the nutritional value of a meal. For about 57 cents a serving, moringa delivers 3 grams of protein, 4 different vitamins, and 8 different minerals including almost a quarter of the recommended daily value of calcium. If anything is for sure, moringa can boost the nutrition of a simple meal like jazzed-up condensed tomato soup!
This recipe is definitely budget-friendly and is open to adaption. You could make your own tomato paste, add diced tomatoes, noodles, or even cheese. For me, I like it a bit on the thicker side with a full-bodied flavor. Pair it with a grilled cheese on whole wheat bread and you have yourself quite a good, warm, and comforting meal!
- 1 can of condensed tomato soup
- 1 small can of tomato paste
- 1 clove of garlic, minced
- 1 ½ tablespoons chopped onion
- 1/3 cup chopped mushrooms
- 1 cup chicken or vegetable broth or bouillon
- Salt, pepper, and Italian seasoning (optional)
- 1 tablespoon olive oil
- 1 tablespoon moringa
1. Heat a medium—sized saucepan over medium heat. Add olive oil to the pan and sauté the garlic, onions, and mushrooms for about 2 minutes.
3. Stir in the moringa and add salt, pepper, and Italian seasoning to taste if desired.