We make this great vegan tuscan soup at work you could try?
Sundried tomatoes (I just pop tomatoes tossed *lightly* in an oil of choice and seasoned with chopped garlic into the oven and let them roast)
Then blend those with almonds into a creamy texture (some processors/blenders have a soup button, I use that)
Veggie broth paste (1/3 cup to one gallon of water) so it's kind of strong
Garlic pepper seasoning
Salt to taste
Can of white beans (sometimes called Navy beans)
Can of diced tomatoes (1:1 ratio with the beans) you can drain if you want to, or not
Wait until simmering, then add almond/sundried tomato paste; stir
Add Kale, when wilted the soup is ready!
This is a staple soup at the restaurant and a fan favorite. Feel free to spice it up however you like! We use red pepper flakes but I'm not a fan personally so I left them out.
Sundried tomatoes (I just pop tomatoes tossed *lightly* in an oil of choice and seasoned with chopped garlic into the oven and let them roast)
Then blend those with almonds into a creamy texture (some processors/blenders have a soup button, I use that)
Veggie broth paste (1/3 cup to one gallon of water) so it's kind of strong
Garlic pepper seasoning
Salt to taste
Can of white beans (sometimes called Navy beans)
Can of diced tomatoes (1:1 ratio with the beans) you can drain if you want to, or not
Wait until simmering, then add almond/sundried tomato paste; stir
Add Kale, when wilted the soup is ready!
This is a staple soup at the restaurant and a fan favorite. Feel free to spice it up however you like! We use red pepper flakes but I'm not a fan personally so I left them out.