On my early morning walk today I listened to the SuperSoul Conversation Podcast in which Oprah and Agape International Spiritual Center Dr. Michael Bernard Beckwith explore manisfesting the life of your dreams. This is such a popular topic now as new age and spiritual awakening guides determine that if we can just get out of our own way, we can then be open to the possibilities and potentials of our souls.
Is it really that simple? According to Dr. Beckwith, it is about having intentions that align with our personal purpose. In requesting a tangible explanation about his assumptions, Oprah, fittingly, brings it back to soup. Tomato soup actually. She was working in her garden and thinking about how she would love a bowl of fresh tomato soup. She let that thought go, and shortly after, her neighbor appeared with a pot of tomato soup! How many times have we thought about someone and they called or we ran into them unexpectedly? While these are fun examples of intuition and serendipity, Dr. Beckwith explains that stating intentions isn’t about asking for things, but about being open to the discovery and acceptance of our personal purpose.
So, with that to mull over on this gorgeous Sunday morning, I am re-visiting one of my favorite ‘fresh from the garden’ soup recipes. Tomato, of course!
Here’s to another slurpy spoonful of SuperSoul Sunday Conversations! Link to the podcast is below the tomato soup recipe.
Tomato Soup – for you or your neighbor to make! – Non-Dairy, Vegan
Fresh Tomatoes – vine ripened, any variety will do! – cut in half. I usually use at least 6.
Garlic – 2 cloves chopped (or more if you love garlic)
Sugar – white sugar, just a touch, but not absolutely necessary
White Onion – 1, sliced
Celery – 4 stalks or more, cut in chunks
Vegetable Broth – 1 carton, more or less
Extra Virgin Olive Oil (EVOO) – as much as you need
There are two secrets to the success of this recipe – using fresh ingredients and then roasting the vegetables first!
Making the Soup
Step 1. Roast the tomatoes (sliced in half) the chopped celery, onion, and garlic, drizzled with EVOO, at a 425 degree oven, for 30 minutes.
Step 2. Let the vegetables cool slightly and, if you aren’t keen on the look/texture of tomato skins, remove some of them. They will separate easily from the tomato. I happen to like the char taste and in a later step, the skins are dealt with!
Step 3. Heat some EVOO in the bottom of a pot, over medium heat.
Step 4. Add the roasted vegetables with the juices from the roasting pan to the soup pot, along with just enough vegetable broth to cover. Salt and Pepper to taste, plus a light dusting of sugar if you choose.
Step 5. Heat until it boils. Let it simmer for 10 minutes. (The longer it simmers, the more delish it is!)
Step 6. Remove from heat, let cool slightly, then either put it in the blender or use your hand held blender/emusifier, and puree the soup. This will give it a lovely creamy texture, without adding dairy.
Step 7. Return to the pot, add more vegetable broth if it is too thick. At this point, you can also add dairy or almond milk/cream if you want a creamier, richer tasting version. Heat to delicious tasting temperature.
Step 8. Ladle a good portion of the soup into a container, and walk it over to your neighbor. You never know, you might be the answer to their prayers!
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Of course, soup. Hope you are well.