- 4 large tomatoes
- 2 bunches spinach
- 1 teaspoon ghee or olive oil
- 1 cup chopped leeks or onions
- 4 stalks celery, chopped
- 1/2 teaspoon black pepper
- 1 teaspoon tarragon
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1/2 teaspoon nutmeg
- 1 tablespoon Bragg Liquid Aminos or tamari
- 4 cups vegetable stock
- black pepper, thyme, rosemary, olive oil to taste
Preheat oven to 350 degrees. 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 minutes. 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 minutes. Add the stock to just cover the tomato mixture. Bring to a boil then reduce the heat.
Simmer for 5 more minutes. Add more stock to create desired consistency.
from The Chopra Center Cookbook