Tomato Rice Soup
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Ingredients
- 1 small onion, chopped
- 2/3 cup chopped celery
- 3 tablespoons extra-virgin olive oil
- 12 large tomatoes, peeled, cored, seeded and finely chopped or 2 28 ounce cans chopped tomatoes
- 1 vegetable bouillon cube or1 teaspoon vegetable broth
- 2 teaspoons tamari
- 1 teaspoon liquid sweetener
- 1 teaspoon Celtic Sea Salt
- ½ teaspoon paprika
- 1 teaspoon chopped parsley
- 1 teaspoon chopped basil
- 1 teaspoon chopped thyme
- 1 ½ cups of non-dairy milk
- 1 cup cooked brown rice
Instructions
- Saute the onion and celery in the oil until slightly tender. Add the tomatoes and simmer on low heat, covered for 40 minutes until tender. Then add the herbs and remaining ingredients, except the milk and rice, and cook another 15 minutes. Cool the mixture slightly and blend it with milk. Add the cooked rice ad heat the soup to boiling. Serve hot with fresh parsley, green onions or chives.
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