Creamy Tomato & Parmesan Soup (with vegan option)

2 celery stalks, cut into thirds

2 medium carrots, peeled and cut into thirds

1 small onion (or half of a large one), peeled and quartered

3 garlic cloves, peeled

1 cup (250 ml) chicken (or vegetable) broth

2 cans of diced tomatoes (with juice) of 28 liq oz (796 ml) each

1 tbsp. (15 ml) dried basil

1 tsp. (5 ml) dried oregano

1/2 tsp. (3 ml) dried parsley

A pinch of crushed red peppers

1 bay leaf

Pinch of salt

Pinch of pepper

4 tbsp. (60 ml) virgin camelina oil Signé caméline

1/2 cup (125ml) of milk (cow or vegan milk)

1/2 cup (125 ml) parmesan (or nutritional yeast)

1 1/2 tsp. (23 ml) plain camelina seeds Signé caméline

3 tbsp. (45 ml) water

1. Heat a drizzle of virgin camelina oil in a large pot.
2. Add the onions and sweat them.
3. Add the celery stalks, carrot pieces and garlic. Cook for 3 minutes.
4. Add the diced tomatoes, chicken (or vegetable) broth and spices (basil, oregano, parsley, crushed red peppers, bay leaf, salt and pepper) and bring to a boil.
5. Simmer over medium heat for 20 minutes.
6. While the soup is simmering, add the plain camelina seeds to the water, and let swell for 8 minutes.
7. Add the plain camelina seeds to the soup mixture and let simmer over low heat for 3 minutes.
8. In a blender, reduce the soup to a smooth puree.
9. Add the milk.
10. Serve with roasted camelina seeds and Parmesan (or nutritional yeast).