INGREDIENTS
1 cup
basil
2
carrots
2 Stalks
celery
240 mls
coconut cream
1 Tbsp
coconut sugar
2 tsps
dried basil
1 Leaves
fresh basil leaves
1 tsp
garlic
1 Tbsp
olive oil
4 servings
olive oil
1
onion
1 tsp
oregano
4 servings
sea-salt
6
tomatoes
800 gs
tomatoes
120 mls
vegetable stock