Creamy tomato soup with coconut milk

This vegan tomato soup is filled with flavour and quick to prepare. Perfect with a good glass of red wine, rustic bread and a little (vegan) aioli.

Ingredients

• 1 medium yellow onion
• 3 garlic cloves
• 1 teaspoon paprika
• 2 teaspoon Sriracha sauce
• 1 can coconut milk
• 1 1/2 cup water (3,5 dl)
• Handful fresh oregano
• 1 teaspoon salt
• 1 can chickpeas (rinsed and dry)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 can diced tomatoes (cherry tomatoes for more flavour)
• 3 tablespoon nutritional yeast
• Pepper to taste
• Vegan mayo + 1 garlic clove for aioli
• Rustic bread
• Pumpin seeds for garnish
• Vegan mozzarella for garnish

Cook

1. Heat olive oil and saute chopped onion, garlic and paprika
2. Add balsamic vinegar and stir a bit
3. Add tomato, oregano, coconut milk, chickpeas, Sriracha sauce, water, salt – let it simmer 2o minutes
4. Cool down a bit and put the soup in a blender with nutritional yeast – blend until smooth (add water if you like it thinner)
5. Garnish with extra olive oil, pumpkin seeds and a little vegan mozzarella
6. Serve with hot bread and aioli.

Enjoy!

Love, Nikoline