4 cups tomatoes diced (Roma or tomatoes of choice)
2 cups mini roma tomato, washed
1 giant red onion diced
Olive oil to drizzle
1 tsp ground Coriander
1 tsp ground Cumin
1/4 cup sun dried tomato paste
1/3 cup diced sun dried tomatoes
1 cup soaked cashews
400ml coconut cream, more to serve
4 cups vegetable stock, plus more water if needed
Pepper to taste
1 can chickpeas, drained and washed
Salt and pepper to taste
Pesto to serve with soup (i made my own with dill and basil)
Coconut cream to serve
1. Preheat oven or air fryer to 180 degrees Celsius. Place the tomatoes and diced onion on a parchment paper lined baking tray and drizzle with oil, spices, garlic salt and toss with the sun dried tomato pesto. Bake for 15-18 minutes until gooey and jammy.
2. Pour in to a pot to simmer on the stove, add the diced sun dried tomatoes, cashews, coconut cream, vegetable stock and seasoning and let it simmer for 15-20 minutes. Once cooked let it cool before blending or make use of an hand held blender.
3. Whilst the soup is cooking, add the chickpeas to a parchment paper lined baking tray and drizzle with oil, chakalaka seasoning (1 -1/2 tsp) , salt and pepper. Bake for 10-12 minutes at 180 degrees Celsius until crispy.
4. Once the soup is nice and smooth, pour through a sieve to get rid of the seeds and skin. Serve the soup with the roasted chickpeas, coconut cream and pesto drizzle of choice.