05 Jun Creamy Vegan Tomato Soup
Creamy Vegan Tomato Soup
Serves 4-6
- 1 cup raw macadamia nuts
- 2 tbsp olive oil
- 1 small brown onion, diced (or spring onions)
- 2 stalks celery, chopped
- 2 small carrots, peeled and chopped
- 3 cloves garlic, crushed
- 800g can whole tomatoes undrained
- 2 cups vegetable stock
- 3 tbsp nutritional yeast (optional)
- 1/4 cup fresh basil
To serve:
- Macadamia nuts toasted
- Fresh basil, chopped
Heat the olive oil in a small (8-inch) skillet over a medium-high heat. Add the onion, celery, and carrots, and sauté, stirring frequently, until veggies have softened, about 5 to 8 minutes. Add the garlic and cook another 2 minutes.
Transfer the sautéed vegetables to a blender, along with the remaining soup ingredients. Blend on high for 2 to 3 minutes, or until soup is completely creamy.
Serve soup with a sprinkle of chopped green onion, fresh basil, toasted chopped macadamia nuts, and a piece of your favourite sourdough, toasted.
