Okay, so tomorrow is the start of world vegan month and the vegan challenge so I thought Id share a really simple vegan recipe that I missed when I first went vegan. Just tomato soup. nothing fancy. But thats something i used to miss, crazy, i know….. I hadn’t really thought about tomato soup for a long long time, until the other day. I was doing something I don’t usually do and watching the telly and a soup advert came on and whilst thinking “damn I love that bowl” and “dat kitchen” like most young men think, I found myself feeling nostalgic for a bowl of cheap tomato soup. Cravings don’t usually get to me these days but I thought, I don’t see why I cant just make some soup?? and so I did. And here it is. THE END.
2 tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
1 tsp caraway seeds
2 tbsp tomato puree
1 tin chopped tomatoes
pinch o’ salt and fresh ground black pepper
a small handful of fresh basil leaves
1 cup veg stock
1/2 cup almond milk whisked with a pinch of baking soda
Heat the olive oil in a pan and saute the onions until they start to turn golden, add the garlic and caraway and continue to saute until fragrant. Stir through the tomato paste. Add the tinned tomatoes, salt, pepper and fresh basil and heat through. Remove from the heat and blend carefully with an immersion blender until smooth. Return to the heat and add the veg stock, bring to a simmer and add the almond milk/baking soda mixture and bring to a gentle boil. Simmer for about 5 minutes or so and tastse for seasoning, then serve.