From The Kitchen Of Golden Door
Serves 12 4-oz servings. Recipe can be easily halved.
46 oz tomato-based, low-sodium vegetable juice
2 cups water
3 cups vegetable trimmings, such as celery tops, onions, mushrooms, bell pepper, zucchini, carrots, lettuce, parsley stems
1 teaspoon chili pepper flakes (optional)
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
In a small soup pot, combine vegetable juice, water, vegetable trimmings, chili pepper flakes, and basil.
Bring to a boil. Reduce heat and simmer about 40 minutes.
Strain, pressing to extract liquid, and discard solids.
Serve hot or cold with a pinch each of ground flax and chili flakes.