Michele the Trainer's Organic Heirloom Tomato Eggplant Bake This is…
Michele the Trainer’s Blend and Stir Tomato Soup
***Please remember always use organic ingredients when possible. Please read entire recipe through first.***
I really like this!
If you’re serious about basil and garlic, this is your recipe!
Opportunity-I had some large tomatoes, getting overripe and a lovely bunch of basil.
**Remember always organic when possible. Please read entire recipe.**
1 bag frozen organic Cauliflower Rice (Trader Joes)
1 bag frozen organic Corn (Trader Joes)
Leftover zucchini centers from this recipe (http://www.engineeringwellness.com/michele-the-trainers-spaceship-squash-enchiladas/) —you can use 2 zucchini cut small—((OR Want zoodles? You can use zoodles just don’t heat them, put them into your serving bowls and pour the rest of the soup over them after it’s heated!))
—Blend in high speed blender (Vitamix/nutrabullet/ninja):
5 large Tomatoes
1 bunch Basil
8-10 Garlic Cloves
2 tbsp Celtic Sea Salt Rock Salt
–Pour into large pot and start heating.
1 bag frozen organic Cauliflower Rice
One half bag frozen Organic Corn
Optional –I had Leftover zucchini centers from this recipe–you can add zucchini or not! http://www.engineeringwellness.com/michele-the-trainers-spaceship-squash-enchiladas/
–Heat until boiling and corn unfreezes.
You know how sometimes soup is better the next day? This soup was the opposite. BEST fresh!
Want to Know More?
Michele the Trainer
Engineering/Freelance Global Project Manager
Author, Public Speaker, Podcast Host at Michele the Trainer Show
Personal Trainer, Wellness Expert & Mentor/Lifecoach
Projects MTTCS: www.MTTConsultingSolutions.com
Michele’s Blog: www.EngineeringWellness.com
Nature Blog: www.LiquidHike.com
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