Vegan Tomato, Basil & Sweet Potato Soup with Homemade Croutons
 
 
Hazel & Cacao:
Recipe type: Savoury
Ingredients
  • SOUP:
  • 1 brown onion - diced
  • 1 clove garlic
  • 1 sweet potato - peeled and cubed
  • 1 can organic diced tomatoes
  • salt and pepper to taste
  • handful chopped fresh basil
  • ½ cup boiling water
  • ½ cup almond milk
  • CROUTONS:
  • 4-6 slices bread of choice
  • 1-2 TBSP extra virgin olive oil
  • 1- 2 TBSP nutritional yeast
  • 1-2 TBSP dried Italian herbs
  • salt and pepper to taste
Method
  1. For the soup: begin by boiling your peeled and cubed sweet potato until soft and tender and set aside.
  2. Gently fry the onion and garlic in a small pan in a little olive oil until soft and lightly browned ( careful not to burn the garlic).
  3. Add boiled sweet potato, fried onion and garlic and tomatoes to a high speed blender and blend until smooth.
  4. Transfer puree to a pot, add boiling water almond milk and basil and mix through. You can add more or less water/almond milk depending on the consistency you want for your soup. Season with salt and pepper to taste.
  5. For the croutons, cut your bread into little squares.
  6. Toss with olive oil, nutritional yeast, Italian herbs and salt and pepper. Mix well to combine
  7. Lay out evenly on a baking tray and bake for about 15 minutes at 180 C. Keep your eye on the croutons so they do not burn. Cooking times may vary depending on the type of bread you use.
Recipe by Hazel & Cacao at http://hazelandcacao.com/vegan-tomato-basil-sweet-potato-soup-with-homemade-croutons/