Simple Homemade Tomato

2 tbsp Dill weed, dried
1 tsp Thyme, ground
1 tsp Turmeric, ground
2 tbsp Basil
4 medium Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
1 large Onions, raw
2 cup, cubes Turnips
1 tbsp Chipotle Chili Powder
1 tsp Coarse sea salt
6 cup Tomatos - Canned Private Selection Organic Diced Tomatoes
3 serving Bertolli EVOO (1 tbsp)
2 cup Fennel bulb - sliced - net carbs
1 tsp Cayenne Pepper (Ground)
2.5 cup Chick Peas
8 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66)

Play around with spices to suit your taste. This is a simple soup recipe with a mire poix base - try adding in white beans for a good protein and fiber hit or serve with whole wheat wasa and salad for a light fulfilling meal.

In a large pot add olive oil and heat at medium. Add onions; let sweat - 2 - 3 minutes, stirring occasionally. Add carrots chopped and celery chopped. Add fennel chopped. Let cook stirring together for about 3 mins or until carrots START to get soft. Add salt, and the rest of herbs to taste (replace chipotle and cayenne with smoked paprika if you prefer more savoury and less heat.) Once spices are blended add in turkey stock (sub vegetable, chicken or whatever you have on hand, preferring low sodium.) Let blend together for a couple of minutes and add in diced tomatoes. Use hand wand blender or pour in batches into a standing blending - if the latter make sure the vegetables are softer before you try this, and cool down as well to avoid burns.) Mixture should be smooth but still with a bit of body - slightly rough but no visible chunks of vegetable. Bring whole pot to a boil and, turn down to medium low or low and let simmer for ten to twenty. Turn it off and let it cool to serving temp - or all the way for fridge/freezer storage.

Serving Size: 8 3.5 - 4 cup servings