Tomato & Cashew Soup with Chicken

All the good things about tomatoes- The antioxidant properties of lycopene may protect our immune cells from destructive free radicals, molecules that can harm cells and damage DNA. Tomatoes are rich in vitamin C, which, like lycopene, is linked to reducing the risk of heart disease. Most of the vitamin C is concentrated in the jelly-like substance that encases the seeds. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease. A new Australian study found that adequate intake of lycopene and vitamin A helped reduce exercise-induced asthma symptoms. Tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones. The Vitamin A in tomatoes helps maintain healthy skin, hair, mucous membrances, bones and teeth.

2 tins chopped tomatoes in juice
8 ripe fresh tomatoes chopped in half and roasted
1 leek, sliced
1 onion, chopped
500ml of stock (Vege/chicken)
4 garlic cloves, crushed
1 tbsp tomato paste
2 carrots diced
1 cup raw cashews- cashews give a great creamy texture to this soup
2 chicken breasts, grilled and pulled apart

Sauté onions, carrot, leek, garlic and tomato paste in a big saucepan until onions are transparent. Add tins of tomatoes and 2 tins of water plus the stock. Bring to the boil and reduce heat to simmer and add roasted tomatoes, cashews, honey. Simmer over very low heat for at least an hour but the longer the better. Blend with stick mixer until smooth and then top with shredded chicken.