Once it starts getting chilly in Los Angeles, I can trust most of the globe is rocking sweaters. I think soups are a souper satisfying way to add to or center a dinner. A plain old veggie soup isn't that exciting, but once you add a little cream, it takes on a whole 'nother thing. Let's take the cream of the macadamia nut (or cashew) and cream up an otherwise classic tomato soup. A little toast and a side salad and you've got a glorious, super healthy dinner, lunch, heck I'd even eat that for breakfast.
What you need:
4-5 Garlic cloves
1/4 head Cauliflower
2 Carrots, chopped
Large jar of your favorite Tomato Sauce (3ish c relatively plain sauce)
1 Container of Vegetable Broth
1 Tsp Basil
1 Tsp Oregano
1 Tbl Maple Syrup
3 Tbl of our macadamia or cashew ricotta (5 minutes to make)
Pepper to taste
What you do:
Over a Medium flame with either oil or vegetable broth for sauteeing, add the onion. After around 5 minutes, add the chopped cauliflower and carrots, salt, and herbs. Give it another 5 minutes to cook together, melding flavors.
Add in the tomato sauce + vegetable broth and maple syrup. Bring to a boil, then lower to Low and cover to cook for 15 minutes. In this time, make your Ricotta Cheese or go relax.
At around 15 minutes (soups don't have to be an exact science), add 2-3 Tbl of the Ricotta and blend - leaving it chunkier if you like more texture or smoother if that's your thing. Check the salt - you might want to add more. Add in some pepper.
Garnish with herbs. Pair with some Ricotta Toast, a Glass of Wine, a Side Salad and you've got the healthiest meal around. Enjoy!
Consider turning this creamy tomato soup into a delicious pasta sauce by simply halving the broth amount!
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