Vegan Tomato Soup with Cashew Cream
Ingredients
- 2 tbsp olive oil
- Pinch chilli flakes
- 1 small red onion diced
- 2 cloves garlic
- 1 celery stalk
- 1 carrot
- 2 28oz canned crushed tomatoes
- 1 cup full fat coconut milk
- 1/2 cup water (for soup)
Cashew cream
- 1/2 cup cashews (soaked)
- 1/4 cup water
- 1/2 tsp garlic powder
Preparation
In a large Dutch oven heat olive oil and chilli flakes
Sauté onion, garlic, carrot and celery for several minutes
Once they start to soften season with salt and cracked pepper
Pour crushed tomatoes into pot with a 1/2 cup water
Stir and season again
Bring to boil and then reduce to simmer for 15 minutes
Add in coconut milk and continue to simmer for 5 minutes more
Remove from heat
Transfer to a high speed blender in batches
Once puréed place back in pot
Taste for seasoning and serve with pan fried chickpeas, cilantro and green onion
Cashew cream
Add everything into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed
Put dollops into the soup and use the tip of a sharp knife to create fun designs
Tips
No wrong way to do the cream designs, so have fun with it
This soup pairs well with grilled cheese sandwiches for a classic comfort meal
