This soup is a powerhouse of nutrition, and filled with yummy flavors. It is cleansing, and will also give you energy. You can make your own soup base from scratch, or use one of the organic boxed soups that are now available, and wonderful too. The toppings of garlic, walnuts, and rosemary will fill your senses with comfort.
6 cups Homemade Broth (recipe below), or
1 Box Red Pepper Tomato Soup, organic
1 Potato, large, baked, large chop
1 cup Edimame, organic
2/3 cup Broccoli, organic
2/3 cup Cauliflower, organic
1/2 cup Carrots, organic
2/3 cup Kale, organic
1/2 tsp. Sea Salt
1/8 tsp. Pepper, fresh ground
6 Cloves of Garlic, organic, minced
5 Tbsp. Walnuts, organic, chopped
5 Tbsp. Rosemary, raw organic (about 8 sprigs)
Slice the carrots into disks (you could use a wavy cutter if you wish). Section the Broccoli and Cauliflower into small bite-size flowerettes. Chop the Kale (even the stem portion, which could be chopped finer). Place the soup base, Carrots, Broccoli, Cauliflower, and Kale in a pot, and cook until the veggies are slightly tender, for about 5 minutes. The Edimame and Potato will be added later. While the vegetables are cooking, get the topping ready. You can pulse them together in a processor, or prepare them by hand. The garlic and rosemary are minced, and walnuts are finely chopped. Set the mixture to the side. It smells amazing! Add the Edamame and cook for 1 more minute. Add the Potato and turn off the heat. If you have a pre-baked potato then it is easy to add at the end. The heat of the soup will allow the baked potato to heat up until ready to serve. Salt & Pepper to taste. Bowl the soup, and sprinkle the topping on top (splitting the mixture up between the two bowls). Right before eating, you can mix it into the soup. Enjoy!
Red Pepper Tomato Soup Base
5 Red Bell Peppers, seeded and chopped
4 cups Tomatoes, chopped
4 cups Spring Water
You may choose to make the soup base from scratch, or simply purchase one of the organic boxes, which are also wonderful. Both ways are delicious. Place all of the ingredients in a pot and simmer. You may also choose to roast the Red Bell Peppers first, and then add them to the processor after the tomatoes have simmered and cooled. To roast them, you would quarter them and remove the seeds. Then place them on a lined baking sheet. Drizzle a small amount of olive oil on them, and bake at 350 for 25 minutes. Once the tomatoes have simmered in the water until cooked and tender, you could add a little salt and pepper to taste (remembering that you will again season when the soup is complete). Cool until warm. Place the liquid tomato mixture and peppers in a food processor, and blend until smooth. Strain the mixture to catch the skin and seeds. You are then ready to use the soup base in the above recipe.