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Creamy Tomato & Bean Soup


Ingredients - serves 4

1100g cherry tomatoes

3 cloves garlic

10ml rapeseed oil

1/2 tsp dried basil

Handful of fresh basil


For the Bean sauce:

1 tin cannellini beans - drained

Splash of soy milk

Pinch of salt and dried basil


Method

Roast the tomatoes, garlic, dried basil with a drizzle of oil and pinch of salt for 45 minutes at 160*. Blend the beans, soy, basil and salt until nice and creamy. Now add the roasted tomatoes to a large pot and blend with some fresh basil. You can now add in the bean mixture, or drizzle into individual bowls.


Nutritional information

Approximate calories per serving: 124

C 15g

F 4g

P 6g

Fibre 6g

Opmerkingen


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