TOMATO CARROT HERB SOUP for restaurants

Posted on 1 Jan 20181 Jan 2018 by Chef Sharon Davies-Tight in COOKING WITH LARGE CANS

TOMATO CARROT HERB SOUP for restaurants

Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups

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Published by Chef Sharon Davies-Tight

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT! View all posts by Chef Sharon Davies-Tight