LCD – All Recipes, Soup
1 tablespoon cold-pressed virgin olive oil
2 garlic cloves minced
2 onions diced
2 celery stalks with leaves diced
2 cans cooked tomatoes mashed through a sieve
3 cans V8 vegetable juice
3 cups tomato juice
2 cups boiling water
2 vegetable stock cubes preferably organic
1/2 cup tamari
1 teaspoon each dried or fresh basil and oregano
Pinch sea salt
2 tablespoons cornstarch
1/2 cup finely chopped fresh parsley
(GF, DF, NF, V)
Heat the oil in a wok, add the garlic and onion and sauté for 5 minutes.
Add the celery and sauté for 3 minutes.
Dissolve stock cubes in boiling water.
Add the stock and seasonings.
Cook for 30 minutes over low heat.
Blend cornstarch with some stock and add the cornstarch and season to taste.
Cook for a further 30 minutes over a low heat.
For a better infusion of flavours make this soup the day before you wish to serve it.
Add parsley just prior to serving.