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Recipe Suggestion
Creamy Tomato-Thyme Soup

1 TBSP Olive Oil 1 C Finely Chopped Onions
2 Cloves Garlic, Minced 1 C Stock
1 C Finely Chopped Carrots 2 Tbsp Dried Thyme
1 Cup Shredded Rutabaga 2 Tbsp Molasses
1 Can (28oz) Tomatoes 1 Tbsp Apple Cider Vinegar

  1. In a large pot, heat oil over medium heat. Add onions; cook for 5 minutes. Stir in garlic, carrots and rutabaga; cook for another 3 minutes.
  2. Add Tomatoes, stock, thyme, molasses and vinegar. If desired season to taste with salt and pepper. Bring to a boil; reduce heat and simmer, covered for 45-50 minutes or until vegetables are soft.
  3. Puree soup in batches in a blender or food processor.
  4. Soup can be prepared up to 1 day in advance and refrigerated Heat thoroughly before serving.