• 1 bottle (48 ounces) tomato juice or V8 type cocktail (low-sodium)
• 3 cups filtered water
• 2 cups assorted sliced vegetables (roots, onions, green & red bell pepper)*
• 2 celery copped
• 1 large carrot chopped
• 4 tomatoes chopped
• 1 bunch parsley
• 2 bay leaves
• ½ teaspoon crushed hot red pepper, or to taste
• 2 teaspoons fresh rosemary or 1 teaspoon dried
• ½ teaspoon fennel seeds
• 2 tablespoons chopped fresh basil
* Avoid cabbage family vegetables as they impart a strong flavour
• Purchase and utilize organic vegetables whenever available
In a large non-reactive saucepan, combine the tomato juice cocktail, water, vegetables and herbs. Bring to a boil over moderate heat. Reduce the heat to low and simmer for 40 minutes. Transfer to a strainer set over a bowl, pressing firmly with a wooden spoon to extract all the juices, or process through a food mill. Discard pulp. Serve hot. Freezes beautifully for later use.
Yield: 10 cups ~ Calories per cup: 35
Carbs: 8.3 gm
Protein: 1.6 gm
Fat: 0.2 g
Fibre 2.2 g
Cholesterol: 0.0 mg
Sodium: 486 mg
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