Preparation
Peel and chop the onion.
In a non-stick frying pan, melt the butter over medium heat.
Add the onion and cook until tender and lightly colored.
Pour the cup of water, can of tomatoes with juice, salt and vegetable/chicken bouillon cube into a stewpot.
Cook over medium heat for 40 minutes.
Stir occasionally and add extra salt if necessary.
Soup doesn't have to be ultra-smooth, some texture is a nice touch!
Finish with parsley, pumpkin seeds, salt, pepper and olive oil, and serve with your gluten-free Sigdal quinoa and sunflower crisps!
With Sigdal, dare healthy excess!
