Wednesday , 16 August 2017

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Sopa a la Italiana

Fresh, vegan soup!

SOPA A LA ITALIANA

Copyright © 2011 The Natural Epicurean Academy of Culinary Arts

SOPA A LA ITALIANA

Yields: 4 servings

Ingredients:

  • 1 medium zucchini chopped
  • 1 medium red bell pepper chopped
  • 1 large Roma tomato or 2 medium, chopped
  • 4-6 sprigs basil large stems removed
  • 3 tsp lemon juice
  • 2-3 cloves garlic peeled
  • 1 scallion, end trimmed
  • 4 cups spinach, packed or 8 ounce by weight
  • 1 Tbs dried oregano
  • 2 tsp whole unre_ ned salt
  • 1/8 tsp black pepper
  • 1 cup water
  • 1/2 medium avocado, chopped cayenne, to taste

Instructions:

  • Place all ingredients except for the avocado, in a high speed blender and process until smooth.
  • Add avocado and blend briefly until smooth.
  • Adjust seasoning to desired taste (i.e., spice level).

Garnish:

Garnish with green leafy sprouts, dulse flakes, or diced red pepper or tomato.

Serving/Storing Information:

  • This creamy soup is delicious served chilled or at room temperature.
  • Refrigerated, in an airtight container, soup will keep 3-5 days. Mix well before serving.
Sopa a la Italiana Reviewed by on . SOPA A LA ITALIANA Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4 servings Ingredients: 1 medium zucchini chopped 1 medium red bell p SOPA A LA ITALIANA Copyright © 2011 The Natural Epicurean Academy of Culinary Arts Yields: 4 servings Ingredients: 1 medium zucchini chopped 1 medium red bell p Rating: 0
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