Page 80 - Tracy Anderson Magazine - Fall 2021

ROASTED TOMATO GAZPACHO (serves 4)

INGREDIENTS
¼ cup olive oil Maldon sea salt flakes (for garnish)
12 plum tomatoes, quartered
Salt and pepper to taste ¼ cup sun-dried tomatoes in oil, sliced
1 large yellow onion, peeled and 2 cups vegetable stock (for garnish)
cut into chunks 4 Calabrian chilies, stems removed and
2 Tbsp sherry vinegar
4 cloves garlic, peeled and smashed sliced thin (for garnish)
2 Tbsp parsley, chopped (for garnish)

1. Preheat oven to 425°F. Toss tomatoes, onion, and garlic stock and purée until smooth. Season with salt, pepper, and
with olive oil, salt, and pepper, and spread evenly on a sherry vinegar.
parchment-lined sheet tray. Roast for 25 to 30 minutes, until 3. To serve, ladle soup into bowls and top with parsley,
everything is evenly browned and caramelized, turning in Maldon salt, sun-dried tomatoes, and Calabrian chilies.
between to prevent burning. Serve chilled or at room temperature.
2. Remove from oven and add to a blender with vegetable

ACORN SQUASH AND CHESTNUT SOUP (serves 4) CREAMY SWEET POTATO
CHIPOTLE LIME SOUP (serves 4)
INGREDIENTS
3 large acorn squash, cut in half, 3 cups vegetable stock
seeds and pulp removed 5 oz peeled roasted chestnuts INGREDIENTS
2 Tbsp vegan butter, divided Salt to taste 6 large sweet potatoes, peeled and cut into
3 shallots, peeled and quartered Freshly ground black pepper large chunks
2 cloves garlic, minced to taste 3 cloves garlic, finely minced
15 sage leaves (for garnish) 1 red onion, peeled and quartered
4 chipotle peppers
1. Preheat oven to 350°F. Place acorn squash, cut side down, on a 1 quart vegetable stock
parchment-lined sheet tray and bake for 1 hour, until flesh is soft
and can easily be pierced with a knife. Allow to cool, then use a Salt and pepper to taste
spoon to scoop out flesh from skin. Discard skins. 1 cup cashew milk
2. Bring a pot to medium-high heat, then add 1 Tbsp vegan butter. 1 lime, juiced and zested
Once bubbling, add shallots and 2 Tbsp adobo sauce (for garnish)
garlic. Cook, stirring often until
translucent, then add vegetable 2 Tbsp cilantro leaves, chopped (for garnish)
stock. Bring to a simmer, then DID YOU KNOW?
Chestnuts are high in
add chestnuts and roasted squash. 1. In a large pot, add sweet potatoes, garlic, onion, antioxidants and minerals and
Simmer for 15 minutes, then transfer and chipotle peppers, then pour in vegetable retain them when cooked. They also
mixture to a blender and purée until stock. Season with salt and pepper, then bring to help reduce risk of cardiovascular
smooth. Taste for seasoning and boil and reduce to simmer. Cook until potatoes issues, such as heart disease and stroke.
adjust salt and pepper as needed. are fork tender (about 25 to 30 minutes). This acorn squash and chestnut soup
3. In a small sauté pan, heat 2. Ladle soft potatoes into a blender and purée is extremely creamy and decadent;
remaining 1 Tbsp vegan butter. until smooth. Add back to pot and thin with it’s perfect for the holidays and is
Once it bubbles, add sage leaves cashew milk as needed until at desired texture. guilt-free—vegan, dairy- and
and cook until crisp (about 1 to Season with lime juice and zest. gluten-free!
2 minutes on both sides). Use as 3. To serve, ladle soup into bowls and top with
garnish when serving. adobo sauce and cilantro leaves for garnish.

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