INGREDIENTS

    75 gms         Carrot

    150 gms       Celery Stalks

    100 gms       Onion, chopped

    3 cloves        Garlic, chopped

    1/4 T              Doña Elena Pure Olive Oil

    3 to 4 C         Vegetable stock

    400 gms       Tomatoes

    1/4 C             Basil leaves, fresh, snipped

    1/4 C             Parsley (flat), fresh, snipped

    1 T               Tarragon, fresh

                         Salt, Pepper and Paprika, to taste

    1/2 T            Balsamic vinegar

PROCEDURE

1. In a saucepan heat oil, add onion & garlic, sauté until translucent, add carrots, celery, and half of tomatoes, add 3 cups vegetable stock, cook for 10 minutes.
2. Remove from heat, puree in blender.
3. Retutn to pan, stir in other half of tomatoes, half of the herbs(parsley, basil & tarragon), simmer for another 10 minutes.
4. Add the remaining herbs & balsamic vinegar, salt, pepper and paprika to taste.

VEGETABLE STOCK RECIPE:

INGREDIENTS

    1 pc             Onion

    250 gms    Onion Leeks

    250 gms    Carrots

    250 gms    Celery

    1 to 2 pcs   Laurel leaf

    1 to 2 pcs   Clove

                         Salt and Peppercorn to taste

PROCEDURE

1. Carefully clean all the vegetables. Stud the onion with cloves, slice the other vegetables finely. Put them all to a large pot filled with cold water (1 1/2 liters).
2. Bring to a boil, reduce heat, season with salt and pepper and allow to simmer for 45 minutes, strain and cool.

NOTE: Vegetable stock can be kept in refrigerator for 2 to 3 days, or in freezer for up to 2 months. For easy use, prepare in big volume & freeze in portions suitable to your needs.

            It falls under the category of special diets because I personally cook this soup for my husband (southbeach diet). ENJOY!