VEGAN tomato soup
Cooking Instructions
- 1
Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme
- 2
Dice potato, place on oven pan, drizzle with oil.
- 3
Roast both of the above in (preheated) oven for 15-20 minutes
- 4
Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir
- 5
Blend the roasted tomatoes and vegetable stock using mixer/blender
- 6
Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes
- 7
(meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender
- 8
After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.
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