In the Vitamix: a bunch of organic carrots, 1 apple, 1 tomato, fresh ginger, sea salt, nutmeg, nutritional yeast, a dash of Braggs ACV, a tablespoon of NO EGG, 1/4 cup of coconut milk and about a cup of water. Blend on high for a few minutes.
In a small pan: grill chopped red onions in EVOO. Spice with sea salt, a squeeze of lemon of Braggs amino acids. Set aside.
In a pot: cook one can of organic kidney beans. Add the blended soup to the beans and simmer for 15-20 minutes. Stir in the onions. Add whatever else you like. I threw in some rice I had left over from Indian takeout.
For the croutons, I got a lovely focaccia vegetable board from the organic market and cut up a bunch of pieces that I grilled in EVOO. Garnish with freshly ground lack pepper. And voila: a hearty, nutritious soup for weekday noshing.
2 thoughts on “Carrot apple tomato soup w/ vegetable focaccia croutons”
I’d love to eat at your house! Have you thought of turning your recipe posts into a cookbook!
I’d be honored to have you as my guest! A few people have suggested a book.. if a publisher would be interested, I would welcome that 🙂