Makes 8 servings 2 Tbs. olive oil 2 tsp. garlic, minced 2 stalks celery 4 small carrots, peeled 2 cups yellow onions, diced A pinch of fresh basil 28 oz. can fire roasted diced tomatoes 2 tsp. Stevia in the raw 3 bay leaves 2 cups chicken stock 2 Tbs. unsalted butter Salt and pepper to taste 1/2 cup unsweetened cashew milk 1/2 cup nonfat, plain Greek yogurt • Heat a large pot to medium heat. Add olive oil, onions, celery, carrots, garlic and basil. Sprinkle in some salt and pepper. Sauté until veggies are soft. Add tomatoes {with the juice} and the stevia. Stir. Add chicken stock, bay leaves and butter. Return to a simmer until the veggies are really tender, about 15-20 minutes. • Add the milk and stir. Remove the bay leaves. • Transfer soup to high powdered blender {or use and immersion blender in pot} to puree the soup. Make sure lid is on tight and the blender is not too full {blend in a couple different batches if necessary}. Carefully blend until soup is smooth. • Top each serving with 1 Tbsp. Greek yogurt. Enjoy!!
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