Tuesday, May 10, 2011
This soup can be classified as a super-soup! I hope you will give it a try. I know you will enjoy it.
1 tsp. olive oil
1 yellow onion (sliced or diced)
4 cloves of garlic (minced)
2 (28 oz.) cans Muir Organic Diced Fire Roasted Tomatoes (you can substitute regular diced tomatoes)
4 cups salt-free vegetable broth (I use Rapunzel brand)
2 carrots (julienne peeled and then cut into smaller pieces)
2 celery stalks (sliced very thinly)
5 cups cabbage (sliced thinly)
3 large kale leaves (remove center stalk and chop kale into small pieces)(Save one for garnish)
2 tsp. sea salt
1 tsp. dried basil leaves
1/4-1/2 tsp. cayenne pepper or pepper flakes (optional)
2 tsp. dry mustard
2 (15 oz.) can cannellini beans (drained & rinsed) or make your own from scratch.
2 Tbsp. nutritional yeast
1 1/2 Tbsp. maple syrup or agave nectar
1.) Combine oil, garlic & onions in soup pot and cook until onions are soft. Add canned tomatoes. Simmer 10 minutes.
2.) Use a blender or an immersion hand blender to puree tomatoes and onion. Put back in soup pot.
3.) Add vegetable broth, basil leaves, dry mustard, cayenne pepper, salt, and all vegetables. Simmer for 10 minutes.
2.) Add nutritional yeast, beans & agave nectar. Simmer for 5 minutes.
3.) Even more delicious the next day. Enjoy:)