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.
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.