INGREDIENTS
3 1/2 cups
vegetable broth (stock)
4
green onions (scallions / spring onions, chopped)
1 tsp
minced garlic
1 tsp
dried oregano
1/2 tsp
smoked paprika
6
basil leaves
salt
black pepper
45 oz
3 x 15oz (400g) cans of diced or crushed tomatoes (with juice)
2 tbsp
almond butter (optional)
toasted almonds for topping (optional)