Stay healthy this season with Tomato Soup - high in Vitamin C and hearty to boot!
Preheat Oven / Saute Aromatics
Turn on oven to 400°F. Heat a large pot or dutch oven over medium with 1 tbsp. (2 tbsp. for 4 servings) of oil. Once the oil is hot, add onions and garlic and cook stirring from time to time for about 8-10 minutes, or until very soft and fragrant.
Prepare Pita Chips
Mix half of the spice blend with 2 tsp. (4 tsp. for 4 servings) of oil. Brush pita with spiced oil, and season with salt to taste. Slice or tear the pita into wedges and spread out on a baking sheet. Place into the oven and bake for 7-10 minutes, or until golden and crisp.
Wash and remove the stem and seeds from the bird's eye chili. Mince finely, and wash hands thoroughly with soapy water to remove any residue. Once the onions are nice and soft, add ginger, remaining spice blend, bird's eye chili to taste and crumble in stock cube. Mix everything together and cook for another minute. Add tomatoes and 3/4 cup (1.5 cups for 4 servings) of water. Drain and rinse beans and add them as well. Bring soup to a boil, then reduce heat and simmer over medium for 15 minutes.
Once pita chips are done, remove from baking sheet and set aside. Spread out almonds on the sheet, and place back into the oven to toast for 2-3 minutes. Watch them very closely to ensure they don't burn! Remove from oven and set aside. Wash and finely tear or chop cilantro.
Divide soup between serving dishes. Top with a dollop of yogurt, toasted almonds and cilantro. Serve with pita chips on the side and enjoy!