Roasted tomato soup
Recipe
Ingredients
500g mini roma tomatoes
300g roma tomatoes
1 red pepper diced
1 medium red onion chopped
Salt and pepper to taste
1 can lifestyle foods coconut cream
1/4 cup nutritional yeast
Fresh herbs (oregano, dried basil and thyme)
3-4 cups vegetable stock
Vegan cheese
Chickpea waffle dippers
3/4 cup chickpea flour
1 tsp baking powder
1/4 cup corn starch
1 tbsp nutritional yeast
1/2 tsp chilli flakes
1/2 tsp garlic flakes
Salt and pepper to taste
1 1/2 cup water
Method
1. Preheat the oven to 180 degrees Celsius.
2. Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25
minutes.
3. Remove to cool and place in a high speed blender, add the coconut cream, nutritional yeast,
herbs and vegetable stock and blend until super smooth.
4. Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker and
bake until brown.
5. Serve the soup with the waffle dippers, vegan
