Tomato Soup 2

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Orange Tomato Soup

My Homemade Vegetable Stock and Mock Sour Cream make this a light but satisfying vegan soup. You can also use store-bought vegetable broth instead of homemade. The bell peppers complement the taste and the nutrient content of the tomatoes. If you don’t want to chop, see, and peel the tomatoes, you can use canned chopped tomatoes instead of fish.

SERVES 4

Ingredients

8-10 Roma tomatoes
2 orange bell peppers
2 cups Homemade Vegetable Stock
Sea Salt and black pepper to taste
1/4 cup Mock Sour Cream, as garnish

Instructions
1. Blanch the tomatoes in boiling water for 1-2 minutes, then drain and peel.

2. Chop the tomatoes coarsely and seed them.

3. Roast the bell peppers over an open flame for about 2 minutes per side or until the skin is blistered. Allow to cool in a paper bag for 5 minutes, then peel, see, and coarsely chop.

4. Combine the tomatoes and peppers in a blender and blend until smooth.

5. In a stockpot, combine the tomatoes, peppers, and vegetable stock and bring to a boil.

6. Simmer for 10 minutes or until the soup is smooth and cooked through.

7. Add the salt and pepper to taste. Pour into bowls and garnish with Mock Sour Cream.

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About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit FoodTrients.com to learn more. Email us at info@foodtrients.com
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MB Mind

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F Disease Prevention

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