CREAMY MARSALA CAN SOUP
Yup, it’s all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice!
Makes 11 cups
15 oz. can lima beans including liquid
14.5 oz. can cut asparagus including liquid
15 oz. can peas including liquid
15 oz. can whole potatoes including liquid
1 c. canned tomato juice
1 c. fresh carrot juice
1/2 c. Marsala wine
1 T. sea salt
1/4 t. black pepper
1/4 t. red cayenne pepper
1 T. smoked paprika
2 t. finely ground fennel seed
2 T. ready-to-use chopped garlic
1 c. additional tomato juice
1 c. additional fresh carrot juice
2 t. onion powder
1 t. liquid smoke
1 t. ground coriander
1 t. turmeric
1 t. dried basil
1/4 t. ground allspice
1 c. Blue Diamond Almond Breeze Milk – Original
Place lima beans and asparagus plus liquid from cans in blender container with 1/4 c. of the Marsala wine and 1 c. tomato juice. Blend till super smooth. Transfer to large pot.
Place potatoes and peas plus liquid from cans in blender container with 1/4 c. of the Marsala wine and 1 c. carrot juice. Blend till super smooth. Transfer to large pot.
Add remaining ingredients, stirring after each addition. Bring to soft boil, then cook, uncovered, stirring as needed to prevent sticking, for 20 minutes.
Adjust for salt and serve.
If desired, garnish with chopped fresh cilantro. Serve with crackers or toasted bread squares.
Notes: This is what I made for Steve the day after he had oral surgery, when allowed pureed foods. Minus the crackers and cilantro. He loved it.
This quick, easy soup can also sub as a gravy. Nice dual feature!
CHEF DAVIES-TIGHT™ 