vegetarian | gluten free | soy free | nut free | egg free
30 minutes or less
What You'll Need:
For the soup:
1 red onion, minced
4 cloves garlic, minced
2 Tbsp coconut oil
3 c veggie broth, no sugar added*
1 (28oz) can tomatoes
2 bay leaves
1 tsp sea salt
fresh cracked pepper to taste
For the grilled cheese:
4 ounces sharp cheddar cheese
4 slices gluten free, sprouted grain bread (we like Canyon Bakehouse!)*
*If you do well with gluten, choose any sprouted grain or sourdough bread!
Coconut oil
1/2 pound baby spinach
1 avocado, sliced
Sauté onion & garlic with olive oil in a medium soup pot until aromatic.
Add broth, tomatoes & bay leaves. Bring a boil, reduce to a simmer for 20 minutes.
While soup cooks, combine spinach with about 2 inches filtered water in a large frying pan. Turn on heat & stir until greens are wilted.
Drain into a colander, rinse with cool water & squeeze spinach (literally!) to release excess water.
Transfer spinach to a cutting board & chop. Slice your avocado now, too!
Prepare grilled cheese by lightly spreading one side of each piece of bread with coconut oil.
Grill sandwiches by placing 2 slices of bread, oil side down, in the same frying pan that you used to cook the spinach.
Add cheese to each piece of bread. Add a layer of cooked spinach & avocado. Load these up! Top with the other slice of bread, oil side up.
Cook sandwiches on medium-low heat, covered, for about 3-5 minutes, or until bottom side is browned. Flip, press the sandwich down a bit with your spatula & cook for a final 3-5 minutes.
Turn off heat for soup & remove bay leaves. Puree soup using an immersion blender or transfer to a traditional blender until smooth..
Spoon into (2) big ol’ soup bowls & top with fresh ground pepper. Serve with a hot grilled cheese!
Serves 2.