In a crock pot combine:
5-6 bunches of basil (just the leaves, but save the stems if you want to use it for some basil-infused olive oil - see below)
The juice of 2 large limes
2 tomatoes, cut into quarters
Half a sweet white onion, again cut in half
2 small bunches of fresh sage
2 bay leaves
2 sprigs of fresh thyme
2 4" sticks of fresh lemongrass
2 cans of sweetened coconut water (about 11-12 oz. each) - Goya makes this, it'll be by their canned beverages
Use an empty can to add 2 cans of water
1 can of coconut milk (about 12 oz.)
1 can of sugarcane juice (about 11-12 oz.) - Goya also makes this, it'll be by their canned beverages
4 dehydrated chili peppers, washed, slit open, and seeds removed (optional)
1 tsp. salt (to bring out the sweetness in the juices)
Let sit in crock pot on low for 5 hours.
Have also two more tomatoes, the other half of the onion, and a package of button mushrooms on hand.
Once the crock pot is done you have a few options. But first make sure you fish out the bay leaves and lemongrass, as well as the other herbs since they have stems (but not the basil).
For a broth based soup, remove the tomatoes and onion as they'll be mushy. Use the other half of your onion, cutting it into strips, another two tomatoes cut into small enough pieces to get onto a spoon, and some fresh button mushrooms sliced, place a bit of each, still raw, into the bottom of your soup bowl and pour your basil and broth over it.
Or, for a richer soup put a wand mixer into it and mix it until it's as smooth as it's going to get. You can also pour this over the raw tomatoes, onions, and mushrooms.
To make infused oil I used the leftover basil stems, four garlic cloves cut in half, and three dehydrated chili peppers prepared the same way they were for the soup, put them into an empty wine bottle, added extra virgin olive oil (I prefer extra virgin because I like using it for dipping bread as well as cooking), and closed it up to sit. I'll check it every day until it gets to the intensity I want because basil stems have a lot of flavor.
As by this recipe, it will be spicy. You may want to cut the chili down to 2 for just a small bite.
Also, you can add cubed chicken breast meat or cubes of tofu if you want protein in it. I'd put the chicken in the crock pot at the beginning, but the tofu will depend on how you like it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2219g)|
|Recipe Makes: Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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