Yield: 10 – 12 servings
INGREDIENTS AMOUNT
| 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 |
METHOD:
- Quarter tomatoes, remove seeds and strain. Reserve juice.
- Cook the celery, leeks and carrots in the oil for a few minutes to soften but not until brown, sweat.
- Stir in the whole-wheat flour.
- Add the tomato flesh and juice, water, sugar, and seasonings.
- Stir the mixture until it comes to a boil and simmer for 30 minutes.
- Remove the Bay Leaf and puree mixture in a blender or food processor.
WHEN READY TO SERVE:
- Return to the pot to reheat. Take care not to scorch bottom of pot.
- If the soup needs thickening, stir in the arrowroot paste and bring to a boil.
- Adjust seasonings and simmer for a few seconds.
- Stir in the yogurt (or light cream).
- Put into serving bowls and sprinkle with chopped fresh parsley.
- 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
