 \r\r2. Transfer The Veggies Into A Large Saucepan/skillet With 1.5 Tbsp Of Extra Virgin Olive Oil – Keep It On Low \r\r3. Add 2 Cups Of Water And 0.5 Cup Of Almond Milk \r\r4. Stir In Spices (black Pepper, Cumin, And Oregano Is What I Used) To Taste \r\r5. Add A Little Bit More Water (about 1/4 Cup) \r\r6. Using A Hand Blender, Blend The Contents Of The Saucepan Until Smooth \r\r7. Top With Saffron And Black Pepper And Serve! \r\r*makes 6-8 Servings. For Less, Just Halve The Recipe. Add More Water If Soup Is Too Thick. - Click for More...)
Source: twitter.com
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Categories: Vegetables And Fruits
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