with Betavivo® Oat Hearts
- 3 peeled tomatoes
- 1 garlic clove, chopped finely
- 3 small spring onions chopped into small pieces
- 1 celery stick chopped into small pieces
- 1 medium size carrot chopped into small pieces
- 1 pinch pepper and salt
- 1 tsp olive oil
- v1 portion Betavivo® Oat Hearts
- 150 ml reduced salt stock
- Garnish with parsley
Heat the olive oil in a pot. Add garlic, spring onions, celery stick and carrot and saute until soft and transparent.
Cut the peeled tomatoes and add them. Add 150 ml reduced salt stock and allow to simmer at low heat. Puree the soup and serve with parsley and Betavivo® Oat Hearts. Enjoy while hot!