Prep time: 
Cook time: 
Total time: 
Serves: 4-6
To make this soup you need a large pan with a lid.
Prep time does not include the drying time of the pink sprinkles (overnight in the oven)
  • Nourishing tomato soup
  • the spices:
  • 1 tbsp olive oil
  • ½ medium sized red onion (about ⅓ cups chopped)
  • 2 tsp grated fresh ginger
  • 2 tsp grated fresh turmeric
  • 2 tbsp tomato paste
  • 1 tsp curry powder
  • 1 tsp dried basil
  • ½ tsp sweet paprika powder
  • ½ tsp turmeric powder
  • ¼ tsp garlic powder ( you can also use fresh garlic, 1 clove)
  • the base:
  • 2 cans of whole organic tomatoes (I use Mutti)
  • ½ cup water
  • 1 gluten-free vegetable stock cube (or you can use veggie broth)
  • 1 cup coconut cream (or thick creamy coconut milk)
  • 1 cup cooked chickpeas
  • 1 tbsp coconut syrup (or 2 tbsp ketchup)
  • Savory sprinkles
  • Pink sprinkles:
  • ¼ cup sesame seeds
  • 1 tsp grated beetroot
  • Yellow sprinkles:
  • ¼ cup cashews
  • 3 tbsp sunflower seeds
  • ½ tbsp olive oil
  • ½ tsp curry powder
  • ¼ tsp turmeric powder
  • two pinches of salt
  • dash of black pepper
  • Green sprinkles:
  • ¼ cup loosely packed dried nettles
  • 2 tsp dried basil
  1. Savory sprinkles: Make the sprinkles first starting with the pink ones.
  2. Pink sprinkles: preheat oven to 100F/40C (or lowest possible degree). Grate a small piece of beetroot and mix it with the sesame seeds until all the seeds are coated. Pour the seeds on to a baking tin and let dry over night. The sprinkles are ready when they've completely dried up and crispy.
  3. Yellow sprinkles: chop cashews into small pieces. Heat olive oil in a pan. Add the spices and warm them up for a minute. Add cashews and sunflower seeds, stir everything together. Cook the mixture in medium-high heat for a few minutes or until the nuts are golden brown.
  4. Green sprinkles: crumble dried nettles. Mix dried basil and crumbled nettle together.
  5. Nourishing tomato soup: Chop the onion and grate (or finely chop) ginger and fresh turmeric.
  6. Heat 1 tbsp olive oil in a pan over medium heat and add onion, ginger and turmeric. Cook for a few minutes until slightly softened.
  7. Add tomato paste and all the spices to the pan and cook further for a few minutes gently stirring.
  8. Pour 2 cans of tomatoes (liquid included) into the pan. Add water and a crumbled veggie stock cube. You can also use veggie broth instead of water and stock cube.
  9. Let simmer in low heat for 15-30 minutes with lid on. Note: The longer you let it simmer, the more flavorful the soup will become.
  10. Add coconut cream, cooked chickpeas and coconut syrup (or ketchup) to the soup mixture. Stir well and let it simmer for another 5 minutes. Taste and add more sweetener or salt to balance the flavor.
  11. Enjoy the soup with a generous amount of savory sprinkles :)
Recipe by My Berry Forest at