goji berry soup
1 cup dried goji berries (soaked)
1 cup chopped tomatoes (1 small can)
1 ½ cups vegetable stock
1 large onion (diced)
1 tbsp olive oil
1 small chili pepper (finely chopped)
1 tsp cumin seeds
1 tsp Himalayan salt
2 Medjool dates (pitted)
1 tbsp fresh cilantro leaves
Cover goji berries with water and allow to soak for at least one hour, but ideally overnight.
Heat olive oil in a medium saucepan, and saute onion and chili for 2 minutes. Add tomatoes, goji berries (drained), and cumin seeds. Cook for 3 minutes, stirring occasionally.
Add vegetable stock and Medjool dates. Bring to a boil and reduce to a simmer for 10 minutes.
Add mixture to a high-speed blender, with fresh cilantro, and salt, and blend on high for 3 minutes or until smooth.