Thursday, April 18, 2013

Tomato Spinach and Basil Soup


2 tbsp ghee or coconut oil
1 large yellow onion, chopped
1 clove garlic, minced
1 ½ cups grass fed whole milk, or full fat coconut milk
1 (28 ounce) can tomato puree
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp sea salt
¼ tsp pepper
1 tbsp grated Parmesan cheese (Optional)


  1. Melt oil in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in tomato puree and mix well.
  2. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes.
  3. Add spinach, basil, salt and pepper and simmer uncovered, for 2 minutes, stirring occasionally.
  4. Remove from heat and pour in milk and stir and sprinkle with Parmesan cheese if desired.

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