Monday, 30 September 2013

'Tis The Season...

For soup! There is nothing like a hearty bowl of soup to ease the woes of the day, especially as we head into drizzly dreary weather. 

Also, soup is so easy to make! I mean you can throw just about any leftover into a cup of broth, immersion blend the hell out of it and call it soup. 

That's basically what I did for tonight's dinner. Creamy red pepper and tomato soup with garlic, shallots, oregano and basil. (Unsweetened almond milk for the creaminess...)

Topped with some rye crackers. Perfect dinner for an otherwise gong-show kind of day. 

And when I'm done, tonight's adventure is vegan mango cupcakes with mango cream cheese icing. 

Stay tuned! 

Recipe (More/Less)
1tbsp of olive oil
3 shallots sliced
1 red pepper chopped
3 large tomatoes diced
1 tsp each dried basil & oregano
1 cup vegetable stock
1/2 cup almond milk (unsweetened)
1 tsp apple cider vinegar

Basically in the oil sautee the red pepper and shallots. Add in the vinegar, garlic and spices. Then add tomato and stock and bring to a boil. Immersion blend it then add the almond milk and boil again. Simmer and enjoy!

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