Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Tomato soup with a twist

Cold weather means is soup season. I use to not be a big fun of it, but now I love them and make them continuously from simple one, to more sophisticated one. One secret is to make a bunch of broth, freeze some and keep some in the fridge and will last you up to one month.


1 liter of vegetable broth (2 carrots, 4 celeries stalks, 1 big onion)

2 Tbsp of grounded ginger or fresh

2 Tbsp of turmeric

Salt to your taste (remember for the broth celery is a source of salt and the water will boil down)

6-7 medium size tomatoes 

1 cup of coconut milk 

Parsley to your choice


Make the broth the day before. Use a big stockpot and fill it with filtered water and add the veggies and bring it to a boil. Once it boils lower the flame and let it cook for 1 hour. Add the grounded ginger or fresh one and tumeric. Stir it, and make it cook some more, the more it cooks the more taste it gets. Add some salt almost at the end and stir it again. After 2 hours taste it and choose if it needs more spices. Once is done set it aside. 

Bring some water to boil in another pot. Cut a vertical line on the tomato and when the water is boiling just flash them 2 minutes until the skin start shrivel and take them out, put them aside to cool and then skin them. 

Add the tomatoes to the soup and cook them 15 minutes all together. Stir it and break the tomatoes with a wooden spoon. After it's warm use a food processor to make the soup smooth, add the coconut milk and mix it some more. Taste for salt and finally add the chopped parsley. 

Serve warm in a nice bowl and enjoy!

What is your favorite soup? I want as many recipes as possible! 

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