INGREDIENTS
Ingredients
1 tbsp olive oil
1 cup carrots
1 cup celery
1 cup onion
3 cloves garlic
28 oz peeled plum tomatoes
32 oz low fat chicken broth
1/2 tsp dried thyme
1 tsp kosher salt
2 bay leaves, dried
1/4 cup fresh parsley
1 cup almond milk
1 tbsp corn starch
DIRECTIONS
Dice the carrots, celery and onion. Mince the garlic.
Heat the olive oil in a pot over medium heat.
Add the carrots, celery and onion. Cook the vegetables for 10 minutes or until tender.
Add the garlic and cook for one minute.
Add the can of tomatoes and the chicken broth.
Add the thyme, kosher salt, parsley, and bay leaves.
Cover the pot and bring to a boil. Then, simmer covered for 30 minutes.
After 30 minutes, remove the bay leaves, and blend the soup using an immersion blender.
Combine the corn starch with 1 tablespoon of water; add it to the almond milk, and stir into the soup.
Simmer the soup for another 5-10 minutes for it to thicken.
Taste for seasoning.
MACROS
- serving size 1.25 cups
- 26 carbohydrates
- 5 fiber