Creamy tomato basil soup with chickpea croutons Oil-free. Cashew-free!!! Creamin…
?Creamy tomato basil soup with chickpea croutons? Oil-free. Cashew-free!!! Creaminess from cauliflower and potatoes! This soup really turned out super delicious. Hope you try it?. I eat a lot of soup actually but don’t post them that often as I find it very challenging to get a soup photo that I like. Working on that?.
?Recipe: Cook 1 finely chopped onion and 4 minced garlic cloves in a little vegetable broth until onions are soft but not browned. Add 1 tsp dried oregano, 1 tsp dried thyme and 1/2 tsp red pepper flakes. Cook another minute. Add 3 cans (each 15 ounces) of whole peeled tomatoes (with juice) and 2 cups vegetable broth. Use side of a spatula to break up the tomatoes a bit. Add chopped florets from 1 large head cauliflower and 4 roughly chopped new potatoes (yukon gold or red-skinned potatoes). Bring to a boil before reducing heat and simmer until potatoes and cauliflower are soft. (Add more vegetable broth if needed.) Transfer to blender and add a large handful of fresh basil leaves. Blend until smooth all the basil is fully incorporated, adding more vegetable broth as needed to get to desired consistency. Transfer back to pot and mix in 1 to 2 tbsp tahini. Add salt and black pepper to taste. For chickpea croutons, rinse and drain 1-15oz can chickpeas and pat dry with paper towels. (If you rub them between 2 layers of paper towel you can actually remove the skins easily.) Rub chickpeas with 1 tsp garlic powder, 1 tsp onion powder, salt to taste and a squeeze of fresh lemon juice. Roast in oven at 400F for 15 minutes. Remove from oven and give baking sheet a shake before roasting another 10-15 minutes until very crispy.
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