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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Roasted Tomato & Cauliflower Soup

Roasted Tomato & Cauliflower Soup

The Breakdown: 

Serving Size - 6

  • Grape Tomatoes - 3 Pints
  • Cauliflower - 1 head, chopped finely
  • Shallot - 1, diced
  • Tomato Paste - 1, 15 oz can
  • Vegetable Broth - 1, 32 fl oz
  • Basil - 2 cups
  • Spinach - 3 cups
  • Bay Leaf - 3
  • Oregano - 1/2 tsp
  • Garlic - 4 cloves, minced
  • Parmesan Cheese - 1/2 cup
  • Crushed Red Pepper Flakes - 1 tsp (optional)
  • EVOO - 3 tbsp
  • Unsalted Butter - 1 tbsp
  • S&P

 

How to: 

1. Preheat oven to 450 degrees

2. Add 2 pints of tomatoes and chopped cauliflower to large oven, safe tray and season with salt and pepper 1 tbsp of EVOO for 20-25 minutes or until tops begin to lightly brown

3. Once tomatoes and cauliflower is done, add 2 tbsp of EVOO over medium heat to a deep pot and then add shallot, along with dash of salt and pepper

4. As shallot begins to turn translucent, add garlic, crushed red pepper flakes (if using) and one cup of fresh basil and mix

5. Add tomato paste and additional salt and pepper and mix

6. Raise heat to medium-high and add roasted tomato, cauliflower and vegetable broth

7. Add the bay leaf, oregano, butter and additional dash of pepper

8. Once the mixture begins to come to boil, lower heat and add spinach, basil, and parmesan cheese

9. Add 1 cup of water and allow soup to simmer over heat for 25 minutes

10. Remove bay leaves and enjoy!

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