"Rich and creamy vegan tomato soup. Hearty and satisfying and ideal as an appetizer, served with delicious bread for dipping. Gluten-free...."
INGREDIENTS
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1 Tbsp Coconut Oil
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1 Onion (Chopped)
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1 tsp Crushed Garlic
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1 tsp Oregano
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1 tsp Dried Basil
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2 14oz (400g) Cans Whole Peeled Tomatoes
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2 Tbsp Coconut Sugar (or sub Brown Sugar)
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2 Large Potatoes (or 3 medium, ~21oz/600g)
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2 cups (480ml) Vegetable Stock
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Fresh Basil (for serving)