Vegan Tomato Soup
Dairy not your thing? This rich tomato soup subs cream for cashews without sacrificing any flavor. The cashews also provide healthy plant-based fats that can help stabilise blood sugar and keep hunger pangs at bay.
Ingredients
720 ml Tomatoes, whole, canned – drained
1 Onion, raw
4 Garlic, clove
170 g Cashews, raw
3 Tablespoons Olive Oil
480 ml Vegetable Broth, low-sodium
1/2 Teaspoon Celery Salt
Directions
1
Combine all ingredients in the pitcher in the order listed and cover with the pitcher lid. Make sure the vented lid cap is inserted and secure before blending.
2
Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute.
3
Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.
Nutritional information
|
Calories: 426.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
