Monday was one of those perpetually grey, drizzly days that are perfect for a homemade soup. I was craving tomato soup so I picked up the tomatoes, along with celery and carrots and hoped for the best. The only thing I would've changed is the amount of carrots I used- I think one less would've made it perfect. For a garnish I used our homemade sour cream. Sour cream is ridiculously easy to make, is a healthy, healing probiotic food and an essential component to the GAPS diet. You can get the recipe in my eBook (along with a bunch of others, yoga sequences and meditation prompts) for free when you sign up for the YogaByCandace newsletter.
Ingredients for GAPS Tomato Soup
2 cups bone broth (I used deer, but since that's hard to come by, I bet chicken would be good)
1T ghee (or butter)
2 small sweet onions, chopped
1 clove garlic, minced
5 carrots (I used 6 and think 5 would've been better), cut into three pieces each
4 celery stalks, cut into four pieces each
12 tomatos, cubed
handful of fresh parsley, chopped
handful of fresh basil, chopped
sour cream for garnish
Directions for GAPS Tomato Soup
In a large pot over high head, add the ghee. When it's melted, add the onions and sauté until translucent. Turn the heat down to medium-high. In a high powered blender (I used a vitamix), blend the tomatoes, carrots and celery and add to the pot. Add the broth, cover, and turn the heat down to low-medium, allowing the soup to cook 30 minutes. Then, add the garlic and herbs, and cook 10 more minutes. To serve, transfer one serving size to the blender and blend for about a minute (this just gives it a whipped consistency, you could skip this part if you don't care about texture), and serve immediately with a dollop of sour cream.
PS- More healthy soups recipes.