Your Cart

Vegan Tomato Soup

  • Garlic cloves- 3 to 4
  • 1 small onion, diced
  • 10 medium sized tomatoes, diced
  • Water- 1 cup
  • Dried mixed herbs- 1 tsp
  • Paprika powder- 1 tsp
  • Rock Salt as per taste
  • Light coconut milk / any nut milk- ? cup
  • Freshly ground black pepper
  • Basil leaves
  • Cashew paste

Nutritional Count Per Serve-

  • Energy – 157 kcal
  • CHO – 25. 7 gram
  • Protein – 6.1 gram
  • Fat – 3.3 gram
  • Fibre – 11.0 gram

1.  In a heavy-bottomed pot, over medium-low heat. Add diced onion and garlic cloves and dry roast them. Stir occasionally to keep them from burning.
2. Now add tomatoes and water. Let the tomatoes cook until they become soft, once they become soft smash them by using the backside of your spoon. Now add dried mixed herbs and rock salt. Raise the heat to medium and bring it to boil & let it simmer for 8 to 10 minutes. Turn off heat. Let the soup cool for 5 to 10 minutes before transferring it in a blender to blend.
3. Now blend the soup. Put it again in the pot and stir in coconut milk / any nut milk
4. Now serve in bowl and garnish with your favourite toppings, if you like.

Chef Profile

Neha Ranglani

Email: makemefit@neharanglani.com

Website: https://www.neharanglani.com