Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook
Bringing Balance: Lemon Basil Tomato Soup
So easy, so good! My kids and husband love this easy, dairy-free recipe. It’s great in a thermos with a half-sandwich for lunch!
1 tbsp olive oil
3 small shallots, chopped
1 clove garlic, crushed
1 can or jar of no salt-added whole tomatoes
2 c. low-sodium veggie stock
1/3 c. fresh basil
grated rind of a lemon
1/4 cup nutritional yeast (find in health food section of the grocery store)
1&1/2 tsp salt
1/2 tsp pepper
*for a heartier soup, stir in 1.5 c. white beans (well-rinsed if canned)
In a soup pot, heat oil over medium heat. Add shallots and garlic, and cook for a few minutes until shallots are translucent.
Add remaining ingredients, stir, and bring to a boil, then remove pot from heat and let cool slightly.
Blend with an immersion blender or in batches in a stand blender.