Ingredients:

• 4 large tomatoes
• 2 bunches of spinach
• 1 tsp ghee or olive oil
• 1 cup chopped leeks or onions
• 4 stalks of celery, chopped
• ½ tsp black pepper
• 1 tsp tarragon
• 1 tsp thyme
• 1 tsp basil
• 1 tsp marjoram
• ½ tsp nutmeg
• 1 tbsp Bragg Liquid Aminos or tamari
• 4 cups vegetable stock
• Black pepper, thyme, rosemary, olive oil to taste

Directions:

1. Preheat oven to 350°F
2. Cut off the vine end and make a small “X” with a paring knife on the top of the smooth side of each tomato.
3. Place the tomato in a shallow baking pan, X side up. Sprinkle generously with black pepper, thyme, rosemary and spray lightly with olive oil.
4. Roast for 20 to 30 mins.
5. Cool the tomatoes, then gently peel off and discard the skin.
6. Place the tomatoes and their juice in a bowl and break them up or mash into small pieces with a fork. Set aside.
7. Clean, rinse and drain the fresh spinach. Set aside.
8. Heat a soup pot over medium heat and add olive oil, leeks, celery, dried herbs, spices and Aminos. Sauté for 3-4 minutes.
9. Add the tomatoes and the spinach and simmer for another 5 mins.
10. Add the stock until it just covers the tomato mixture. Bring to a boil then reduce the heat.
11. Simmer for 5 more mins. Add more stock to create desired consistency.

Enjoy!

From The Chopra Center Cookbook