Follow these steps for perfect results
tomato
chopped
onion
finely chopped
garlic
small clov, chopped
carrot
shredded
beet
shredded
pine nuts
fresh basil
loosely packed
Bragg Liquid Aminos
apple cider vinegar
optional
water
or as necessary
fresh basil leaves
for garnish, optional
Chop the tomato.
Finely chop the onion.
Chop the garlic clove.
Shred the carrot and beet.
Loosely pack fresh basil.
Combine all ingredients (tomato, onion, garlic, carrot, beet, pine nuts, basil, Bragg Liquid Aminos, apple cider vinegar if using, and water) in a blender or food processor.
Process until finely chopped but not smooth.
Divide the soup among serving bowls.
Garnish with fresh basil leaves if desired.
Expert advice for the best results
Adjust water for desired consistency.
For a warmer soup, gently heat after blending, but avoid boiling to maintain the fresh flavors.
Add a squeeze of lemon for extra brightness.
Consider adding a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance and refrigerated.
Garnish with a swirl of olive oil and a few fresh basil leaves.
Serve chilled or at room temperature.
Serve with crusty bread.
Complements the fresh flavors.
Discover the story behind this recipe
Modern twist on traditional pesto.
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