Cheesy Mexican Tomato Soup
Ingredients
- 2 tbsp extra virgin olive oil
- Tips from 2 spring onions
- A handful of fresh coriander
- 290g roasted red peppers
- 800g chopped overly ripe roma tomatoes
- 1 tsp ground cumin
- 1/2 cup canned coconut milk
- Sea salt and black pepper to taste
- 2 tbsp nutritional yeast
Preparation
Heat the oil in a large pot over medium-high heat. Add the chopped spring onion and cook until fragrant
Add the rest of the ingredients and cook for about 10 or 15 minutes. Add some water or more coconut milk if you find it becomes too thick
Transfer the soup to a high-speed blender and blend until smooth and creamy
Serve with lime, sprinkle in nutritional yeast and drizzle over some extra coconut milk