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.
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
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.
Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute.
Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.