Again, this is a favorite of my children. Cooking for them is a joy-- but especially so when they attack healthy food with gusto. Here is a "Campbells " taste in a healthier format. This recipe was "borrowed & tweaked" from the Guilt-free Gourmet by Vicki & Gina Griffin
Tomato Soup
In a blender, place:
1 c. raw cashews
1 1/2 T. onion powder
2 T. nutritional yeast
1 tsp. salt
1/2 tsp. dried basil
a pinch of oregano
1 cup water
3 T. honey
Blend well. Add 1/2 cup potato flakes or buds. Blend briefly again.
In a kettle, heat 1 large can of tomato juice. Add the cashew mixture & whisk together. Heat until hot on low heat.
This works well warmed in a crock pot.
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