Description
This vegan tomato soup is simple to make, super nutritious, tastes amazing and is good for your digestion. The perfect dinner for those chilly days.
Ingredients
Scale
- 1 onion
- 2 garlic cloves
- 1 tsp fresh minced ginger
- 1.2 lb tomatoes (520 g)
- 1 tsp agave syrup ((optional))
- 1 cup veggie broth*
- 1/3 cup + 1 tbsp nutritional yeast (20 g)
- 1/3 cup full-fat coconut milk (from a can)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp dried basil
Instructions
- Coarsely chop the onion and garlic and sautée in a bit of water or oil in a small pan for about 1 min. Add the minced ginger and cook for another min.
- Add the sautéed onion, garlic and ginger together with the remaining ingredients (except for the coconut milk) and blend until smooth.
- Add the soup to a pot and bring to a boil. Simmer on low to medium heat for about 10 minutes.
- For the last 2 minutes, stir in the coconut milk.
- Finally, taste and add more seasonings if needed. Enjoy with a slice of crusty bread.
Notes
*for a creamier soup, use only 1/2 cup veggie broth. You can always add more later, if you wish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes