Two 28 oz cans of whole tomatoes, blended to slightly chunky state

One 19 oz can coconut milk

1 small to medium onion, diced

2 carrots, diced

2 ribs celery, diced

1 tsp Italian Seasoning (McCormick Tuscan Style)

Generous amount of chopped spinach

1 +tsp Maple syrup (to remove acid flavor from tomato, if needed)

avocado, as a garnish!

 

Cook onion, celery, carrots and seasonings in 1/2 cup coconut milk until onions are soft and translucent; then add blended tomatoes and remaining coconut milk and simmer for another 30 minutes or so. Add spinach for one minute or so and then sweetener to taste just before serving. This soup is wonderful as a standalone or over steamed veggie, or even over rice, beans, or a whole-grain pasta. We even enjoy it as a salad dressing!