It’s cold. Polar vortex cold. The temperatures this weekend have been so out of control and as my love Bodsy would say…I literally can’t even.
Despite the harsh, below zero temps, I braved the outdoors and managed to grab a few things, run errands, all with the goal of making soup. I love soup. It’s the most comforting, delicious meal to enjoy – especially when we’re dealing with temps that are so far below zero, it feels unreal.
I fell in love with the creamy tomato soup in that little vegan cookbook Oh She Glows. The creamy cashew base makes the soup so deliciously creamy that it’s become a staple, a mealtime favourite of mine. It’s so filling, even without the chickpea crutons (the one thing I forgot to pick-up…unfortunately, I wasn’t going back out to get it).
Check it (modified slightly from original)
2 tablespoons of coconut oil
1 small spanish onion
3 minced garlic cloves
1/2 cup raw cashews (soaked and blended)
3 cups vegetable broth
1 can whole peeled tomatoes
Sea Salt and freshly ground pepper to taste
Soak cashews overnight in water. Drain. Add 1 cup of vegetable broth and blend.
In a large saucepan, heat coconut oil, add onions and garlic. Saute until translucent over medium heat. Add tomatoes, remaining vegetable broth and let simmer on low heat for approximately 4-5 minutes. Just so the tomatoes soak up the flavour. Add entire mixture to a blender and blend until smooth. Transfer back to the saucepan and add cashew milk. Bring mixture to a simmer, add salt and pepper. Gently simmer soup over medium heat for 20-30 minutes. Serve with a teaspoon of olive oil.
Mmm, mmm good.