Tomato Soup: 1 cup full-fat coconut milk ¼ cup chopped fresh basil ¼ cup chopped fresh parsley ½ teaspoon salt ½ teaspoon black pepper 2 tablespoon coconut oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 (28-ounce) can whole peeled tomatoes 3 cups vegetable broth
Side salad: 4 cups organic mixed greens or organic baby spinach 1 cup halved cherry tomatoes 1 cup sliced cucumber 1 cup sliced green apple
Dressing: 1/3 cup olive oil 3 tablespoons white wine vinegar 1-1/2 teaspoons Dijon mustard 2 garlic cloves, minced 1 tbsp sweetener (Swerve, stevia, or monk fruit) 1/4 teaspoon dried oregano
Heat coconut oil in an average stockpot over medium-high heat. Add garlic and onion. Cook until lucent, 3–4 minutes. Add remaining items and turn until blended thoroughly. Introduce an immersion blender and mix all ingredients collectively until smooth. Increase heat to high and bring to a boil. Once soup begins boiling, lessen heat and let it boil for 30 minutes. Serve hot. For side salad, mix all ingredients together in a large bowl. Put dressing ingredients in a small bowl. Whisk all ingredients together. Slowly toss in dressing, and add until desired taste is reached.
