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VEGAN TOMATO SOUP

VEGAN TOMATO SOUP

Ingredients

 

  • Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the onion, carrot and garlic, cover with a lid and cook for 8-10 minutes, until softened and starting to colour.
  • Add the tomatoes, tomato purée, sugar, red wine vinegar and bay leaf, stir well to combine then cover the pan and cook for 10 minutes until the tomatoes start to soften.
  • Add the stock to the pan, season with salt and pepper and bring to the boil.
  • Reduce to a simmer and cook, uncovered, for 30 minutes until the tomatoes have collapsed completely.
  • Remove from the heat, take out the bay leaf and blend the soup with an electric hand whisk, until smooth. Adjust the seasoning to taste.
  • Divide the soup between 4 bowls, top with a swirl of almond cream and the basil leaves. 

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