New kitchen at The Huggard Centre & this week’s Spicy Creamy Tomato Soup Recipe

This week, we are proud to announce we’ve moved to a new kitchen at The Huggard Centre, who are very supportive of our work.

We cooked this Spicy Creamy Tomato Soup which came from the excellent How It All Vegan cookbook. If you would like to make this easy and very delicious soup the recipe is below. This makes 4-6 servings. We multiplied the ingredients by 8 for our serve.

tomato soup


1 medium onion, finely chopped
6 cloves garlic, crushed
half a teaspoon of salt
1 teaspoon dried dill
1 teaspoon cayenne pepper1 tablespoon olive oil
400g can chopped tomatoes or 2-4 fresh tomatoes, diced plus 4 tablespoons water
475ml vegetable stock or water
1 tablespoon sweetener
125ml soy or almond milk
2 medium fresh tomatoes, diced (garnish)

In a large saucepan, sauté the onions, garlic, salt, dill and pepper in oil on medium heat until onions are translucent. Add the tomatoes, stock and sweetener. Cover and simmer over low heat for 20 minutes. In a blender or food processor, blend milk and 350ml of broth until smooth. Add to soup pot and stir in fresh diced tomatoes.

queue for the food running out of bowls Karen, food not bombs' weekly visitor yummy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s