Tomato Ginger Soup

This soup was taking from Dr. Heidi's Anti Aging cookbook.   Written by Heidi Regenass M.D.

Serves 4

Prep time 10 mins

Cooking 30 mins


2 tablespoons extra-virgin olive oil

1 large sweet onion, chopped

2 carrots, peeled and diced

2 sticks celery, chopped

2 cloves garlic, minced

1/2 in (1 cm) piece fresh ginger, finely chopped

3 teaspoons fennel seeds, toasted in a dry skillet for 2 minutes then crushed

1/2 fennel bulb, chopped (save leaves for garnish)

1 teaspoon sea salt

2 x 14 oz/400g canned crushed tomatoes

3 cups vegetable bouillon freshly ground black pepper

1/4 cup chopped fresh cilantro


  1. Heat oil in a heavy saucepan.  Add onion and saute on medium heat until translucent.
  2. Add carrots, celery, garlic, fresh ginger, crushed fennel seeds, fresh fennel bulb and sea salt.  Simmer until soft, approximately 5-10 minutes
  3. Add tomatoes, stir and cook briefly.  Add vegetable bouillon.  Bring to a boil, stirring constantly.  Cover and simmer for 20 minutes.
  4. Place small amounts in a blender or food processor and blend until smooth.  Return to saucepan.  Add fresh ground pepper and cilantro.  Stir and serve.

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