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Rich Buttermilk Tomato Soup
Rich Buttermilk Tomato Soup

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Also when you are trying to find a snack to hold you over in between meals, grab a handful of nuts or even seeds. One of several health benefits of these types of nuts and seeds will be the Omega-3 and Omega-6 that can be obtained in them. These types of fatty acids are necessary to helping your body create the proper levels of hormones your body needs for a healthy lifestyle. Some of these hormones that are needed are only able to be made by having these fatty acids in your diet.

Following some of the suggestions above you will notice that you will end up living a healthier life. The pre packaged highly processed foods that you can find in any store is also not good for you and alternatively you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let’s go back to rich buttermilk tomato soup recipe. You can cook rich buttermilk tomato soup using 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Rich Buttermilk Tomato Soup:
  1. You need 1 bag Wiener sausages
  2. Provide 1 packet Cherry tomatoes
  3. Provide 1 Onion
  4. Get 2 Eggplants - small Japanese type
  5. Provide 1 can Canned tomatoes
  6. Take 400 ml Soy milk
  7. Get 30 grams Butter
  8. Prepare 4 cubes Soup stock cubes
  9. Get 1 dash Salt and pepper
  10. Take Broccoli (boiled, optional)
  11. Provide 1 bag Cooked soy beans
  12. Prepare 1 Basil
  13. Take 1 to 2 tablespoons Garlic oil
Instructions to make Rich Buttermilk Tomato Soup:
  1. Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
  2. Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!
  3. Coer the pan with al lid, leaving it slightly ajar.
  4. Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
  5. Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
  6. Score the wiener sausages on the surface. Cut any way you like.
  7. When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water.
  8. Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional).
  9. When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil.
  10. Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.

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