– 12 tablespoons of Roza Lycopene tomato sauce
– 6 cups of chicken soup
– 1 head of chopped carrot
– 200 grams of chopped pumpkin
– 2 big tomatoes
– 1/2 head of chopped shallot
– 2 cloves of roughly chopped garlic
– 1 tablespoon of olive oil
– 1 bay leaf
– Preferred salt and crushed pepper
– Rough chopped marsh mint for decorating

1. Heat the chicken soup and put carrot, pumpkin, and tomato into the pot with the medium heat.
2. Heat the pan with olive oil, put garlic, shallot, and bay lef, and fry it until fragrant, and then pour it into the soup pot as Step 1 until the vegetables are cooked softly.
3. Lift off the stove, scoop the bay leaf out, blend the soup thoroughly, put Roza Lycopene into the soup, flavor with salt and black pepper, and lastly heat the soup again.
4. Put into the prepared bowl and decorate with basil leaves before eating