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Description:
Plumy and carroty soup for a beta-carotene and lycopene boost!
Plumy and carroty soup for a beta-carotene and lycopene boost!
Ingredients:
1 medium tomato, diced
1 medium carrot, chopped into chunks
1 tsp wheatgerm
Salt (optional)
1 medium tomato, diced
1 medium carrot, chopped into chunks
1 tsp wheatgerm
Salt (optional)
Directions:
1) Fill the bottom of a sauce pan with a thin layer of water and add in tomato and carrot. Simmer till most of the liquid has evaporated.
2) Top with wheatgerm.
Remarks:
1) Fill the bottom of a sauce pan with a thin layer of water and add in tomato and carrot. Simmer till most of the liquid has evaporated.
2) Top with wheatgerm.
Remarks:
Most vegetables lose their nutrients if they are cooked. But not for carrots and tomatoes. By cooking, their major nutrients (beta-carotene and lycopene respectively) are being liberated from the fibre matrix for better absorption.
It was a wrong move to add the raw wheatgerm which spoilt the sweet plumy taste. Toasted wheatgerm would seem better in this case.
It was a wrong move to add the raw wheatgerm which spoilt the sweet plumy taste. Toasted wheatgerm would seem better in this case.
