Yield: 10 – 12 servings


Ripe tomatoes peeled (save peels for stock pot 8 – 9
Onions, diced 

3 large thinly sliced leeks may be substituted

1 very large onion or 3 small
Celery, thinly sliced 1 medium bunch
Garlic, finely diced 2 cloves
Carrots, thinly sliced 6 pounds
Whole wheat pastry flour 3 tbsp
Canola oil/Olive oil (or butter) 3 tbsp
Water 4 cups
Nutmeg ¼ tsp
Ginger ¼ tsp
Cinnamon ½ tsp
Bay leaf 1
Tarragon ½ tsp
Kelp Powder ¼ tsp
White pepper ¼ tsp
Stevia powder (or raw sugar) Tiny pinch
Arrowroot powder mixed to a paste/roux with 1 tbsp of water (optional thickener)[1] 1 ½ tsp
At end to finish: Yogurt (may substitute light cream) ½ cup
Chopped fresh parsley (Italian flat or curled) For sprinkling on top 2 tbsp




  1. Quarter tomatoes, remove seeds and strain. Reserve juice.
  2. Cook the celery, leeks and carrots in the oil for a few minutes to soften but not until brown, sweat.
  3. Stir in the whole-wheat flour.
  4. Add the tomato flesh and juice, water, sugar, and seasonings.
  5. Stir the mixture until it comes to a boil and simmer for 30 minutes.
  6. Remove the Bay Leaf and puree mixture in a blender or food processor.



  1. Return to the pot to reheat. Take care not to scorch bottom of pot.
  2. If the soup needs thickening, stir in the arrowroot paste and bring to a boil.
  3. Adjust seasonings and simmer for a few seconds.
  4. Stir in the yogurt (or light cream).
  5. Put into serving bowls and sprinkle with chopped fresh parsley.
  6. Serve

[1]Adapted with many changes following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. from Grand Diplome Cooking Course

© 2010 Nancy Emerson Lombardo Ph.D., and colleagues, HealthCare Insights, LLC. All rights reserved. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@brainwellness.com  978-621-1926

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