Tomato Brazil Nut Soup

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Tomato Brazil Nut Soup

Source: Veggie Cooking .com

 

(serves 2)

 

1 medium or large brown/yellow onion

Cooking oil, extra virgin olive oil preferred

3 cups water, distilled preferred

3/4 teaspoon salt

6 medium red tomatoes, diced (roughly 4 cups diced)

1/2 to 3/4 cup sliced Brazil Nuts, measured after shelling and slicing

 

Peel and dice onion; sauté in oil until partially brown and tender. In

medium-sized saucepan, combine water, sautéed onion, and salt. Bring to a

boil, reduce heat, then add tomatoes and Brazil Nut slices. Cook for another

5-10 minutes, until tomato is desired consistency.