Healthy chef Beth Ginsberg explains how to make this healthy soup by simply substituting rolled oats for cream. The results are stunningly delicious.
Ingredients:
two 28-oz. cans low-sodium chopped tomatoes (with juice)
7 cups low-sodium vegetable stock
1 cup rolled oats
1 cup carrots, peeled and diced
3/4 cup celery, diced
1 tsp. dried basil
1 tsp. oregano
Preparation:
Combine all ingredients in a large pot over medium-high heat, stirring occasionally, until vegetables have softened (approximately 30 to 35 minutes). Remove from heat and allow to cool slightly. Transfer soup to a blender or food processor and puree. Return to a clean pot and heat until just simmering. Season with salt and serve with nonfat oyster crackers.
Resources The Taste for Living Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer
by Beth Ginsberg (Preface), Michael Milken (Editor)
Time Life, 1998
Order this title from Amazon.com.
The Taste for Living World Cookbook: More of Mike Milken's Favorite Recipes...
by Beth Ginsberg, Mike Milken (Introduction)
CapCure, 1999
Order this title from Amazon.com.
Guests Beth Ginsberg
Author / Professional Chef, CapCure
c/o CapCure
1250 Fourth St., Suite 360
Santa Monica, CA 90401
Toll Free Phone: 800-757-2873
Website:
www.capcure.org
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