From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Costa Rican Soup

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1 ½ cups tomato juice, unsalted

½ cup carrot, grated

2 tablespoons celery, minced

2 tablespoons chives , minced

3 tablespoons onion, minced

2 tablespoons green bell pepper, minced

1/8 teaspoon black pepper

¼ teaspoon honey

2 tablespoons fresh parsley, minced

1/3 cup buttermilk


Place tomato juice in a sauce pan and bring to a simmer.

Add ingredients through honey to the tomato juice and simmer for 30 minutes until all vegetables are well cooked,

Add parsley and buttermilk to the soup and return to a simmer. Do not allow soup to boil after adding the milk

Serve in heated bowls and garnish with a sprinkle of fresh parsley

SERVING IDEA: Add a sandwich and you have got a great meal

NOTE: If you like this as much as most people do, double the recipe and freeze some.

sheila-oaksspa-herb-garden-e1490375458245-225x300 Costa Rican Soup Entrees Recipes Soups

OaksSpa founder, Sheila Cluff, in her herb garden where many of the herbs we use in our spa kitchen are grown.

Nutritional Information: per serving

Serves 2 cups

Calories: 76 calories per serving

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