John Myers
Vegan: Pre-soup – Tomato Soup
The perfect vegan: pre-soup – tomato soup recipe with a picture and simple step-by-step instructions.
- Tomatoes
- 20 g Alsan or oil
- 1 cut Onion
- Salt pepper
- Vegetable broth *
- 1 tbsp Tomato paste concentrated three times
- 1 pinch Raw cane sugar
- 1 pinch Lemon fresh
- 2 tbsp Rice Whipped Cream
- Basil leaves f.d. Decoration
- Wash the tomatoes, cut in half, quarter (into large pieces) and cut away the stalk at the bottom.
- Brown the sliced onion in the Alsan / oil, add the tomato pieces and let everything simmer well. Reduce the whole thing well and refine with the tomato paste. – I put everything in my food processor and let it pulse 3 – 4 times, then put it back into the pot … so everything is very small and you don’t chew on tomato skin.
- To season I use vegetable broth (homemade, of course) and possibly add salt & pepper from the mill. The fresh pepper is particularly tasty in a tomato soup. Maybe add a dash of lemon and a pinch of sugar.
- Arrange on plates and refine with the rice whipped cream (available in health food stores) … now a little leaf of basil and enjoy your meal
- * Supplies: Make your own vegetable broth
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