BEAT THE FLU SOUP
This warming, big flavour soup is medicine in a bowl!
(vegan, gf)
INGREDIENTS
6 tomatoes, quartered
2 sweet potatoes, peeled and cut into small cubes
1 red pepper cut into chunks
1 onion cut into chunks
Olive oil
Sea salt
2 cloves garlic, peeled & sliced
1/2" fresh ginger, peeled & sliced
handful fresh basil
1 1/4 pt vegetable stock
1 tbsp (18g) Smoky Almond CRUM
Natural yoghurt, fresh basil to garnish
Serves 4-5
METHOD
Pre-heat the oven to 180 deg.
Add the tomato, sweet potato and onion to a roasting pan. Season with salt and drizzle with olive oil. Roast for around 40 mins. When cooked, tip the roasted veg into your blender with the stock, Smoky Almond CRUM, raw garlic, fresh ginger and basil. Blend until smooth and season to taste.
Serve with a swirl of yoghurt and top with Tamari Crunch CRUM.