Name: Summer Tomato Soup – GAPS + Grain Free
Ingredients: 4 tablespoons of extra virgin coconut oil, butter, or ghee; 1 large onion – sliced thin; 2 jalapenos – diced (or substitute chili pepper flakes to taste); 1 medium eggplant – diced (or substitute summer squash of choice); 6 – 8 large tomatoes – chopped; 4 – 6 cloves of garlic – crushed or minced; 2 quarts of homemade chicken or beef stock; Up to 2 tablespoons each of minced rosemary, thyme, basil or oregano (you can mix & match w/ what you have); 1+ tablespoon sea salt; Pepper to taste; Optional Nutritional & Taste Booster – 1 cup of beef marrow & fat pate’ (See note below)

Ingredients

Scale

4 tablespoons of extra virgin coconut oil, butter, or ghee
1 large onion – sliced thin
2 jalapenos – diced (or substitute chili pepper flakes to taste)
1 medium eggplant – diced (or substitute summer squash of choice)
6 – 8 large tomatoes – chopped
4 – 6 cloves of garlic – crushed or minced
2 quarts of homemade chicken or beef stock
Up to 2 tablespoons each of minced rosemary, thyme, basil or oregano (you can mix & match w/ what you have)
1+ tablespoon sea salt
Pepper to taste
Optional Nutritional & Taste Booster – 1 cup of beef marrow & fat pate’ (See note below)

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Instructions

In a large pot over medium heat, melt coconut oil (or butter, or ghee)
Saute onion, jalapenos, eggplant, tomatoes & garlic in oil, stirring periodically until becoming tender
Add stock to the pot & let simmer for 20 – 30 minutes
Add in minced herbs in the last 5 minutes
Add in salt, pepper & (optional) pate’
Blend soup with immersion blender until desired consistency
Optional toppings: Shredded cheese, sour cream, avocado
Goes well with cultured veggies, a green salad & grain free muffins!