This recipe came from Kristen Feola’s “The Ultimate Guide to the Daniel Fast”. EXCELLENT!!
Tomato Basil Soup
1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onions
3 (14.5-ounce) cans diced tomatoes
1/2 cup water
1 clove garlic, minced
1 ½ teaspoon dried basil
1 teaspoon salt
1/8 teaspoon pepper
Toasted pumpkin seeds, optional
Toasted sunflower seeds, optional
Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes. Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.
Yield: 4 servings (serving size: 1 1/4 cups)
This recipe is awesome! It’s a night I don’t have to make manwich for the kids.
You can use frozen or fresh vegetables.
- 4 tablespoons olive oil
- 2 tablespoons finely minced garlic
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 – 2 teaspoons freshly squeezed lemon juice
- 1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
- add the garlic, and a pinch of salt and sweat until they begin to soften,
- approximately 7 to 8 minutes.
- 2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more
- minutes, stirring occasionally.
- 3. Add the stock, increase the heat to high, and bring to a simmer.
- 4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low,
- cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
- 5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher
- salt. Serve immediately.
1/2 cup corn. I usually throw some frozen corn in the pan and boil it while I’m making the rest of the salad.
2 avocados diced
2 cups tomatoes
1/2 of a small red onion
1 cup diced cucumber
Combine these ingredients and add salad dressing.
Put the following in a food processor:
6 T olive oil
2 T Balsalmic vinegar
1 t garlic powder
2 T fresh cilantro
1/2 t salt
pinch of pepper