- 2 14oz cans organic diced tomato
- 1 can organic coconut milk
- 1 large fennel bulb cored
- 2 stalks celery
- 1 med carrot
- 3 cloves garlic
- 1/2 t sea salt
- pinch crushed red pepper
- 1 bay leaf
- garnish with extra virgin truffle olive oil (optional)
(For a great deal on fennel, check out Trader Joe’s.
I also like their organic canned tomatoes and coconut milk.)
All of the veggies can be cut into large pieces since this soup will be pureed.
Place all ingredients except coconut milk in 3 qt sauce pot with lid.
Simmer covered on med heat until veggies are tender.
Approximately 20 min.
Remove from heat and add coconut milk.
Remove bay leaf
Puree………with caution only filling blender 1/2 full with hot ingredients.
This soup can also be made with fresh organic tomatoes and the meat and water of a young coconut for the freshest and most delicious version: however, it is more time consuming.
And remember ….. Always Cook with LOVE !!!!!!