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; pepper

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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
pepper