Easy to Do it Yourself Recipes

Turmeric Clove Tomato Zoup

a Recipe by Jake Nobello

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 stalks of celery, finely chopped

2 carrots, peeled and diced

1 onion, finely chopped

1/4 - 1/2 cup of water

1 tablespoon honey

1 teaspoon turmeric powder

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

A pinch of salt (to taste)

1 tablespoon rice vinegar

1 can (14 ounces) of tomato soup

For the Pita Bread:

4 pita bread rounds, cut into slices

Lemon juice

Butter

Salt and pepper

Cheese of your choice (optional)

Instructions:

In a frying pan or saucepan, heat the olive oil and butter over medium heat.

Add the chopped celery, diced carrots, and finely chopped onion to the pan.

Pour in 1/4 to 1/2 cup of water to help cook the vegetables and prevent sticking. Stir occasionally.

Add the honey, turmeric powder, ground cloves, ground cinnamon, ground black pepper, and a pinch of salt to the pan. Mix the spices and vegetables well.

Continue cooking the vegetable mixture until they are soft and tender.

Stir in the rice vinegar to add a tangy note to the soup base.

Add the can of tomato soup to the pan with the cooked vegetables and spices. Stir well to combine all the ingredients.

Allow the soup to simmer for a few minutes to let the flavors meld together.

Preparing Pita Bread:

Preheat your oven to 350°F (180°C).

Lay the pita bread slices on a baking sheet.

Squeeze lemon juice over the pita slices and lightly brush them with melted butter.

Sprinkle a pinch of salt and ground black pepper over the pita slices. You can also add cheese on top if desired.

Toast the pita bread slices in the oven for about 5-7 minutes or until they become golden and crispy.

Serve the Turmeric Clove Tomato Soup in bowls and accompany it with the toasted pita bread slices on the side. Enjoy the comforting and flavorful soup with the deliciously seasoned pita bread!

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