- Tomato (allowed amount),
- ½ cup stock
- 4 cloves (less or more) roasted garlic
- Himalayan salt and pepper to taste
- 1 tablespoon fat free milk, optional.
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.
Once off heat, add optional milk.
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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