Issue link: https://www.ifoldsflip.com/i/1075446
SANTA CRUZ SENTINEL FRIDAY, JANUARY 25, 2019 LIVE IT UP! 11 Vegetarian Tomato Soup: Makes 6-8 cups - 8 Organic + Ripe Tomatoes, quartered - 4 Cups Vegetable Stock (substitute bone broth*) - 3 tbsp Olive Oil (substitute ghee, duck fat*) - 1 Onion, chopped - 3 Cloves Garlic, minced - ½ cup Coconut Milk, full fat cream - 6 oz Tomato Paste, 1 small can - Salt & Pepper, to taste (we suggest quality Sea Salt or Pink Himalayan) Broth-Boosted Tomato Soup: Makes 6-8 cups - 8 Organic + Ripe Tomatoes, quartered - 4 Cups Bone Broth (try our house signature at PRIMAL!) - 3 tbsp ghee or duck fat - 1 Onion, chopped - 3 Cloves Garlic, minced - ½ cup Coconut Milk, full fat cream - 6 oz Tomato Paste, 1 small can - Salt & Pepper, to taste (we suggest quality Sea Salt or Pink Himalayan) PROCESS: 1. Using your favorite stock pot or cast- iron, cook down onions and garlic in selected fat of choice (olive oil, ghee, or duck fat). 2. Add vegetable stock or bone broth and bring to a simmer. 3. Add raw tomatoes and tomato paste and stir together until fully incorporated. 4. Slowly stir in coconut milk and then let simmer on low for 30+ minutes (the longer/slower your cook time, the more flavor and depth is expressed in the final dish!) 5. Season with salt and pepper to taste. 6. Garnish with fresh basil leaf sprig and a dollop of coconut cream! Lauren's secret ingredient? Adding even a dash of maple syrup (1-2 tsp) – tames the natural acidity and subtly balances sweetness. Nourhing Tomato Soup courtesy of Lauren Maloney & PRIMAL Santa Cruz To accommodate our guests and their varied dietary preferences, we prepare our seasonal soups to be vegetarian friendly. For added flavor and health benefit (and if meat is in your diet) we suggest adding bone broth whenever possible. Here are two renditions of our Tomato Soup, one for vegetarian palates and another for those wanting a PRIMAL kick.