Tomato Eggplant Saloup (makes 6-8 servings)
I've added a few more ingredients since first developing this recipe that are not in the video below.
1/2 cucumber, cut into 1 1/2” pieces
3 carrots, cut into 1 1/2" pieces
1 1/2 stalks celery, cut into 1 1/2" pieces
2 tomatoes, quartered and seeds removed
1 avocado, peeled and pit removed
1 Tablespoon (15 ml) tomato powder or 2 sun-dried tomato halves
3 Tablespoons (45 ml) fresh lemon juice
1/4 oz. dulse or 1 teaspoon (5 ml) Himalayan salt
1 clove garlic, core removed
Place above ingredients in food processor with S-blade and run for 15-30 seconds until pureed.
1 1/2 stalks celery, diced
2 tomatoes, seeds removed and finely chopped
1/2 cucumber, finely chopped
1/4-1/2 sweet onion, finely chopped
1 medium eggplant, peeled and finely chopped
5 or more kale or other leafy green, finely chopped
2 Tablespoons (30 ml) of fresh oregano, finely chopped or 1 teaspoon (5 ml) or dried oregano
2 Tablespoons (30 ml) of fresh basil, finely chopped or 1 teaspoon (5 ml) or dried basil
Combine the above ingredients in large bowl and stir in the soup mixture from the food processor.
Shred the zucchini with a julienne peeler, mandoline or Spirooli and add to the mixture.