Namaste,
We are near Thanksgiving, a time of gratitude.
Ma welcomed everyone all the time, and especially during the holidays she made a point to not let anyone be alone.
Please come for our Thanksgiving meal, and for every meal served on Kashi.
I will try and get some Thanksgiving recipes on the Blog as the photos get taken.
This recipe is a simple soup, as the winter months approach and weather gets colder.
It is easy to make, quick and I think you will like it.
Enjoy !!!
Love Swami Rudra Das
Ingredients & Utensils
- 11 Roma Tomatoes – Organic
- 2 Carrots – Organic
- 2 Zucchini – Organic
- 2 Yellow Squash – Organic
- 1 Onion – Organic
- 1 teaspoon dry dill or some fresh Dill – Organic
- 4 Bay Leaves – Organic
- 1/2 teaspoon Granulated Garlic
- Sea Salt
- Black Pepper – Organic
- 3 bunches Fresh Basil Leaves Destemmed- Organic
- Pot and Lid
- Blender
Directions:
Step 1: Wash Vegetables and Cut into Bite Size Chunks
Prep your vegetables and put into the pot.
Add water to inch below the top of the veggies. This will allow the soup to have some thickness when you blend it later.
Add the garlic and dill and bay leaves.
Cover bring to a boil and then lower to a simmer and cook until all the vegetables are soft, about 30Â minutes.
Step 2: Carefully Blend a portion of the Soup, just enough to make it thicker.
Blending a hot liquid in a blender can be dangerous, so put a towel on the blender cap, so you don not get burned.
Sometimes the hot steam creates pressure when being blended and can push out the top and burn you. This is why you use a towel and hold the lid tightly!!!
When done the soup should have a little more thickness from the pureed veggies, and some chunks too.
Season to taste with salt and pepper.
Add the fresh basil leaves to the soup just before serving.
Enjoy !!!
Love Swami Rudra Das