So, I went to make salsa again today because I'm loving it lately. My recipe {see butternut squash taco post} is simple, raw and delish.
This time I strained out a lot of the liquid because I wanted it chunker and less "watery". The liquid that I strained out was SO rich in nutrients and also so flavorful. I think I had about 1-2 cups.
Anyways, I had an idea - tomato soup!
I had been wanting to use up this can of chopped tomatoes in my pantry and since Wes loves tomato soup {but not all the cream that restaurants put in it} I decided to make a healthier COOKED tomato soup using my scraps and leftover liquid.
It turned out SO good. And took me no time at all.
Organic Dairy-free Tomato Soup Recipe:
1c liquid leftover from salsa
½ lb canned/jarred organic stewed tomatoes {not the liquid}
2 Tbls olive oil
12/-¾ red onion, chopped up
1 ½ teaspoon honey or agave nectar
3 Tbls soy or coconut creamer {optional}
sea salt & pepper
fresh herbs like parsley or basil
In a saucepan over medium heat put the chopped onion in with a ¼c water until the onion is soft and cooked down. Add olive oil and honey. Let cook for about 4 minutes. Stirring occasionally. Add tomatoes and salt and pepper.
When pretty hot and cooked down a bit {about 5 minutes} add creamer and the salsa liquid.
Put entire mixture into a Vitamix or cuisinart. Mix on high until smooth.
Top with chopped herbs and I also added my flax/DHA omega oils.
Enjoy!
sharon baker
yummy....I love tomato soup... Thanks for sharing delicious food product with us... Good job! Keep posting...
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alexa smith
Oh wow... awesome food... It is very healthy for health also...
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