This recipe is a staple in my house. It’s easy, I keep the ingredients on hand and everyone likes it! I made this recipe for Sage Grayson’s VIP Retreat this January 2017 and it was a hit. I even managed to stop what I was doing and write it down neatly for those who wanted it, go me! This soup freezes well by the way, but feel free to reduce the serving size if you don’t want to feed 10 people.
Here’s the products I use for this soup. And I’ve learned, the quality of ingredients do make a difference:
Ingredients
- 6 1/2 cups Pome Strained Tomatoes 2 containers
- 1 3/4 cups Coconut Milk 1 14 ounce can
- 3 tbsp Organic Cold Pressed Olive Oil extra for topping
- 1 tbsp Vegetable Boullion
- 2 cups Cauliflower cream sauce
- 1 tbsp Jane's Mixed up Salt
- 1 tbsp Apple Cider Vinegar
- 1/4 cup Fresh Basil extra for topping
Servings: people
Instructions
- In a large pot, add tomato puree, olive oil and coconut milk - bring to a simmer over medium heat.
- Once it's simmering, add the tbsp of veggie bullion an using a whisk, stir well. Next add cauliflower cream, Jane's and ACV - simmer another 5 - 10 mins while whisking often. Don't let the soup boil only simmer, by whisking often you prevent it from sticking to the bottom of the pan.
- Lastly, add 1/4 cup of fresh chopped basil. Just simmer another 3-5 mins till basil is fragrant. Serve and top with extra fresh basil and if you'd like, a dash of olive oil for richness.
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