|Photo: Primal Palate|
We also made the Yorkshire Puddings (well, my 11-year old son, Cooper, made them!). However, we used rice flour instead of almond flour and they were just ok. You gotta eat them hot, though, and definitely worth the try.
- 1 Tbsp butter
- 1 onion, chopped
- 5 tomatoes, vine-ripened, quartered
- 3 garlic cloves, smashed
- 1/2 cup full fat coconut milk or raw whole milk
- 6 oz tomato paste
- salt and pepper, to taste
- 2 tsp dried oregano
- 4 cup bone broth
- In a large soup pot heat the butter over medium heat.
- Add the onion to the pot and sauté for 2 minutes.
- Add the tomatoes to the pot and continue to sauté.
- Season the tomatoes with a little salt to help them release their liquid.
- Add garlic to the pot and continue to sauté until the tomatoes and onions are softened.
- Add milk to the pot and stir to combine the vegetables with the milk.
- Add tomato paste to the pot and stir until well mixed.
- Add salt, pepper, and oregano. Reduce heat to low.
- Add broth to the pot and stir to combine.
- Using an immersion blender, blend the soup until creamy.
- Allow the soup to simmer until serving.