Tuesday, August 21, 2007

Whirled Veggie Soup

Here is the recipe for this simple and satisfying soup:

4 C. hot (can be boiling) water
1 Ripe Tomato
1 Carrot cut in about 6 pieces
1 Rib of Celery
1 handful of fresh Parsley
1/2 Onion
Celtic Sea Salt (to your taste)
Other fresh herbs or seasonings as you enjoy (I used Mrs. Dash Italian)

Put ingredients into Vita-Mix® cannister as they are listed above.
Put your double top securely on. Start at Variable/Lowest setting and turn to "10" Variable setting and then flip on to HIGH in one full swoop. You may want to rest your other hand lightly on the lid since you are using hot water. Run for about 3 minutes. You may want to stop machine and use the plunger if there are air pockets or if items are not feeding into the blades. Makes 4 Cups of fragrant, delicious, nutritious soup (no cholesterol, no visible fats)

This soup is full of enzymes that will help you with absorption of minerals and other nutrients in the soup. Any left-over soup makes a great starter stock for the next batch of soup or stew you make!

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