Ingredients

  • Tomato (allowed amount),
  • ½ cup stock
  • 4 cloves (less or more) roasted garlic
  • Himalayan salt and pepper to taste
  • 1 tbsp fat free milk optional

Instructions

  • Grill the tomatoes for 5-10 minutes until the skin darkens.
  • Put tomatoes into a pot with enough stock to cover.
  • When the tomatoes and broth boil, add the roasted garlic.
  • With a blender, puree the mixture.
  • Add salt and pepper to taste.

Notes

I also add meatballs to the soup if I have some available in the fridge/freezer. I can usually get 8 very small meatballs from 100 grams of beef.

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