Vegan Tomato, Garlic and Olive Soup
A delicious and simple soup
Ingredients
- 900 g Tomatoes - preferably on the vine, roughly chopped
- 6 cloves Garlic
- 50 ml Olive Oil
- ¼ cup Black Olives
- Salt and Pepper
- 1 tbsp Basil - fresh, shredded
Instructions
- Sweat down the garlic in the warmed olive oil until fragrant, but not browned
- Add the tomatoes which have been roughly chopped (I just quartered mine) and cook for two minutes more
- Pour into a blender and process until smooth.
- Push through a sieve into a clean pan
- Stir through some Tappenade and taste for seasoning. More salt and pepper?
- Finish with a final drizzle of Olive Oil and the shredded Basil Leaves (optional).
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Tomato, Garlic and Olive Soup
Amount per Serving
Calories
170
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
144
mg
6
%
Potassium
556
mg
16
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
1934
IU
39
%
Vitamin C
32
mg
39
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.