1 Tbsp Walnut Oil
1 Small Sweet Onion
1 Carrot
1 stalk Celery
4 cloves Garlic
3 Tbsp Arrowroot Powder
4 cups Chicken Stock
26 oz Strained Tomatoes
¼ cup Fresh Parsley
4 sprigs Thyme
1 sprig Rosemary
1 Bay Leaf
Sea Salt and Black Pepper (to taste)

Chop the onion, carrot, celery, and garlic. Stir to coat all of the vegetables
and then cover and cook for 8 minutes, stirring occasionally.

When soft, stir in the arrowroot powder. If you choose not to use this, the recipe will still taste great, but
it just won’t have that great bisque texture (it won’t be as thick).

Once coated, pour in the walnut oil, stock, parsley, thyme, rosemary, bay leaf, and the tomatoes and
bring to a boil. Reduce the heat to medium-low (~3) and cook, uncovered, for 30 minutes, stirring
Pull out the bay leaf and the stems from the rosemary and parsley. Put everything else in a blender or
food processor and blend until smooth.

You can keep this in the oven on low to keep it warm. It really is best when piping hot!
Tip Toast some of our Fluffy Paleo Bread with garlic and herbs on the side!

Serves 4
This recipe can easily be made Vegan; just swap the chicken stock with vegetable stock