11 September 2014

Vegan Cream of Tomato Soup


I'm a massive lover of Heinz Tomato Soup, but have recently cut dairy out of my diet. As it's got a fair amount of cream in it I really wanted to find an alternative that wasn't thin and watery. After having a look at a few recipes, I mixed them up a bit and came up with this. It's sweet and comforting, without all the nasty additions that are in pre-made soups. My only warning is that the taste of coconut comes through a far bit, so if you don't like it, then you probably won't like this! This recipe takes less than ten minutes to prep and cook, so is pretty brill for a quick fix lunch! 

Ingredients (makes 2 servings):

1 tin chopped tomatoes
1 clove garlic
1 teaspoon parsley
Pinch of basil
100ml coconut milk
1 tablespoon extra virgin olive oil
Salt and pepper to season

1.) Peel the garlic and place all of the ingredients in a food processor. I always thought that making your own soup would involve hours of careful cooking, but this is pretty much the key step!

2.) Turn on and "process" the food for about two minutes. Not the prettiest picture, but this is what it should look like.


3.) Place in a saucepan and heat for five minutes. Make sure it does not boil.


And enjoy! If you like a little bit of heat in your food, why not add a dash of chopped, dried chili or paprika? 

Any comments/questions are always welcome

Steph

*DISCLAIMER*
All photos are property of Sophie Hartley 

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