Heirloom Tomato Soup Savoring End-of-Summer Veggies - LA Yoga Magazine - Ayurveda & Health

Name: Heirloom Tomato Soup Savoring End-of-Summer Veggies - LA Yoga Magazine - Ayurveda & Health
Ingredients: 3 medium-sized heirloom tomatoes, chopped; 3 ears of white corn; 4 TBSP extra virgin olive oil; 2 TBSP finely chopped fresh oregano; 2 TBSP fresh thyme leaves; 2 carrots, peeled and chopped; 1 large yellow onion, chopped; 4 yellow boatneck squash, sliced into thin circles; 2 zucchini squash, sliced into thin circles; 4-5 large cloves of garlic, chopped; 1 large Anaheim pepper, chopped (if you don’t want any spice this is optional or you can use a bell pepper); 1 bunch of lacinato (dinosaur) kale, stems and veins removed; 4 cups low sodium stock (vegetable or chicken); Sea salt and pepper to taste

layoga.com

We can encourage physical—and mental—balance by adding lots of fresh produce into your diet. At the end of the summer just before fall, we can enjoy seasonal he

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Ingredients

3 medium-sized heirloom tomatoes, chopped
3 ears of white corn
4 TBSP extra virgin olive oil
2 TBSP finely chopped fresh oregano
2 TBSP fresh thyme leaves
2 carrots, peeled and chopped
1 large yellow onion, chopped
4 yellow boatneck squash, sliced into thin circles
2 zucchini squash, sliced into thin circles
4-5 large cloves of garlic, chopped
1 large Anaheim pepper, chopped (if you don’t want any spice this is optional or you can use a bell pepper)
1 bunch of lacinato (dinosaur) kale, stems and veins removed
4 cups low sodium stock (vegetable or chicken)
Sea salt and pepper to taste