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