Soups are amazing, aren’t they? You can pack so many good ingredients into one bowl and it feels like you’re eating the most healthiest food on earth. This nourishing tomato soup with savory sprinkles really is super healthy and also super delicious. It is actually my favorite soup ever, first made for me by my dad over a year ago. I tweaked the recipe a bit and added fun toppings – like I always do, no matter what the meal is.
My idea of fun toppings involve SPRINKLES! And this time they’re homemade, savory ones. The idea for these colorful sprinkles came from spice mixes I’ve seen on top of meals on Instagram (dukkah!!). I wanted to create my own special mix which would go together well with any kind of meal. Not only do these sprinkle flavors work together, they are also quite cute with their rainbow colors. But most importantly they add amazing extra nutrients to meals: manganese & calcium from sesame seeds, vitamin E from sunflower seeds and iron from nettles just to mention a few. If you make this mix, please feel free to adjust the recipe to your taste.
I would also love to say a few words about this tomato soup because it deserves a place in the spotlight. The ingredients are just sooo amazing: turmeric, ginger, chickpeas, coconut milk and of course tomatoes. The deepest flavor comes from warming curry powder, which I LOVE in tomato soup. It was my dad’s idea to add it, and a great idea it is. Try it yourself if you haven’t already, I’m sure you’ll love it too <3
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
- Savory sprinkles: Make the sprinkles first starting with the pink ones.
- 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.
- 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.
- Green sprinkles: crumble dried nettles. Mix dried basil and crumbled nettle together.
- Nourishing tomato soup: Chop the onion and grate (or finely chop) ginger and fresh turmeric.
- 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.
- Add tomato paste and all the spices to the pan and cook further for a few minutes gently stirring.
- 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.
- 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.
- 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.
- Enjoy the soup with a generous amount of savory sprinkles 🙂
Your creativity has no bounds Tiina–sweet or savory. These savory sprinkles are gorgeous, and I love that a you used all different seeds/nuts/herbs as the base so they are slightly different shapes and sizes. I can imagine these little beauties on salads or toasts or buddha bowls, they would be the star of all those shows. Or, of course, a savory smoothie…a.k.a. soup! Tomato soup is one of my all time favorites, so comforting and cozy. And you added so many spices so this recipe sounds extra heavy on the cozy. Fresh turmeric and ginger, paprika, curry–this sounds sooooo flavor-filled! I don’t ever want to eat soup without sprinkles again now, it’s so much more fun with 🙂
🙂 Thank you, you are too kind with your lovely words!! Tomato soup is my all time favorite too, and so versatile too. I now add these little sprinkles to every meal. They are just too good not to, and besides they do look pretty cute must admit 🙂 I’m actually on my second savory sprinkle batch now, must make a third one soon, perhaps I’ll change the spice mix a bit but these pink sesame seeds I’ll keep 😉 Have a happy day dear <3
This soup looks so delicious and is a fresh take on an old favorite. And I agree with Natalie who commented above, I don’t want to eat soup without sprinkles ever again either!
Thank you so much Aimee! I add these sprinkles now to every meal, they make every food look so festive 🙂 Have a lovely day!
These savoury sprinkles are out of this world! Such a brilliant idea. I love the use of the beet for colour.
Thank you so much Sophie! The beet ones are my favorite, they are just so cute. I keep sprinkling them on top of every savory food I eat 🙂 Have a wonderful day!