Pesto soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped tomato |
| ⅓ | cup | Finely chopped onion |
| 1 | small | Clov garlic; chopped |
| ½ | cup | Shredded carrot |
| ¼ | cup | Shredded beet |
| ¼ | cup | Pine nuts |
| ¾ | cup | Fresh basil; loosely packed |
| 2 | tablespoons | Bragg Liquid Aminos |
| 1 | tablespoon | Raw apple cider vinegar; (optional) |
| 2 | cups | Water or as necessary; up to 3 |
| Fresh basil leaves for garnish; (optional) | ||
Directions
6 SERVINGS DAIRY-FREE
This chilled, savory blend of fresh, ripe tomatoes, herbs and veggies is a great starter for any meal, and can be on your table in no time.
Combine all ingredients in blender or food processor, and process until finely chopped but not smooth. Divide among serving bowls. Garnish with basil leaves if desired.
PER SERVING: 61 CAL.; 3G FROT.; 4G TOTAL FAT (1G SAT. FAT); 6G CARB.; 0 CHOL.; 124MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 43 Converted by MM_Buster v2.0l.