Sunday, February 10, 2013

GF/DF Creamy Mater Soup with Muscle

TRUTH: Goosey and I think standard tomato soup is meh.  So we've come up with this recipe that is easy to whip up FROM SCRATCH, that has both depth of flavor AND a punch of protein.  Imagine that!


5 large tomatoes, roughly chopped
1 large yellow onion, roughly chopped
4 cloves of garlic, peeled whole
1/4 cup oil (your choice - we used grape seed)
1 tsp salt
1 tsp pepper

2 cups softened chick peas
1 cup cashews (soaked in water for 2-4 hours) 
1 cup fresh water or nut milk
1 lemon, juiced
2 TBS agave nectar
2 TBS Garam Masala seasoning (or more to taste)

Move oven rack to highest setting. Preheat oven to 450 degrees.  Toss first six ingredients in large bowl, then spread on baking sheet.  Roast the coated veggies for approximately 12 minutes, or until they just start to get charred edges and are really spitting.  Transfer roasted veggies (and as much of the oil as you can) to food processor.  Add all other ingredients.  Blend until super smooth. Feel free to transfer to pot on stove to keep warm, or just serve directly from food processor since it should be sufficiently warm. THAT'S IT.  SERIOUSLY!  Serves six.

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