This soup is incredibly versatile. In addition to being enjoyed as a soup, it can be used as a pasta sauce, a pizza sauce, a condiment in wraps or to enliven a rice or quinoa dish. You can also add a dash of cayenne pepper if you want a spicy twist. Enjoy experimenting with the possibilities!
Author: Theresa Nicassio, PhD
Serves: 5 to 6 cups
Ingredients
2 large red bell peppers, roughly chopped
1 medium tomato, roughly chopped
2 celery stalks, roughly chopped
½ large onion, roughly chopped
2 to 3 garlic cloves, roughly chopped
1 medium carrot, roughly chopped
1 large green onion, chopped
2 to 3 tablespoons extra-virgin olive oil
2 cups unsweetened almond milk beverage or your favorite creamy non-dairy milk beverage