I love cooking, and making delicious plant based meals is one of my great joys... usually. Some days it just doesn't happen like that. Either, I've had a hectic day and my enthusiasm for cooking is low. Or, we haven't made it out to buy fresh veges, and my options are limited. At times like this, I just need something quick and tasty to make.
Soup is a great option for delicious quick plant based food, and this Tomato Soup is made using ingredients that I nearly always have on hand - canned tomatoes, onions, garlic, stock, plant milk and seasonings. It is dairy free, and oil free, so is perfect as a Whole Food Plant Based meal. It's that easy!
This soup comes together quickly, and is made faster if you have a stick blender. If you don't have a stick blender, and can't be faffed getting out your jug blender, you could eat this as a chunky soup. Do what suits you! If you want to eat it chunky, just make sure you take a little more care with how you chop your onion & garlic.
We love to eat this soup with a couple of slices of my super easy Super Grain Bread, maybe topped with a scrape of vegemite and a spread of avocado.
Yummy, quick, heart warming and nourishing. What more do you need for a whole food vegan meal?
In a large pot, add the onions and about 1/2 cup of the stock. Cook on high until the stock is boiling, then turn down to medium. Continue cooking until the onions have softened, stirring often. Add additional stock as needed to stop the onions from sticking.
Once the onions have become soft, add the other ingredients. Add only about a litre of the stock at this stage, so you can check on the thickness of the soup before deciding whether to add it all,
Bring the soup to the boil, then turn down to medium and continue cooking for about 5 minutes. Taste to check seasoning, and add more seasoning if desired. Add more stock if needed, to thin the soup.
Blend the soup with a stick blender. Alternatively, blend with a jug blender, or leave the soup chunky, according to your preferences.
Serve immediately. Leftovers can be stored in the fridge for up to a week, or frozen for up to 6 months. Makes 6 servings.
Ingredients
Directions
In a large pot, add the onions and about 1/2 cup of the stock. Cook on high until the stock is boiling, then turn down to medium. Continue cooking until the onions have softened, stirring often. Add additional stock as needed to stop the onions from sticking.
Once the onions have become soft, add the other ingredients. Add only about a litre of the stock at this stage, so you can check on the thickness of the soup before deciding whether to add it all,
Bring the soup to the boil, then turn down to medium and continue cooking for about 5 minutes. Taste to check seasoning, and add more seasoning if desired. Add more stock if needed, to thin the soup.
Blend the soup with a stick blender. Alternatively, blend with a jug blender, or leave the soup chunky, according to your preferences.
Serve immediately. Leftovers can be stored in the fridge for up to a week, or frozen for up to 6 months. Makes 6 servings.
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