Page 128 - 18-31 Nov 17 2021

wraps Soup

DIRECTIONS

Soup
Preheat oven to 400 degrees Fahrenheit.

1 teaspoon kosher salt, plus more to
taste about 25 to 30 minutes.
1/4 teaspoon ground black pepper, plus
more to taste In a large soup pot, heat remaining three tablespoons
olive oil over medium-high heat. Add onion and cook
1/4 teaspoon crushed red pepper
until softened, about six minutes. Add roasted garlic
pulp and heat through, about three minutes. Add
1/4 teaspoon paprika

1/2 teaspoon turmeric
6 tablespoons Extra-Virgin Olive Oil, and cook for another 10 minutes. With an immersion
divided
salt and pepper if needed.

2 cups Almond Milk, soy milk, or non-
dairy creamer
Preheat oven to 400 degrees Fahrenheit.
large piece of aluminum foil.
1 head garlic
1 to 2 tablespoons Extra-Virgin Olive
Oil, as needed is softened. Remove from oven to cool, and then
squeeze roasted garlic from the skins.
Pesto Drizzle Prepare the Pesto Drizzle
4 cups fresh basil leaves
Makes 1 and 3/4 cups
1 tablespoon minced garlic
Combine basil, garlic, salt, and pepper in a food
1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper
steady stream. Add pine nuts and blend until smooth.
1 cup Extra-Virgin Olive Oil
3 tablespoons pine nuts or slivered
almonds, toasted