Summer Tomato Soup Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 30 mins
3 lb tomatoes preferably Roma tomatoes
2 cups vegetable broth low sodium organic
1 can of Cannellini beans
1 1 /2 cup of Oyster mushrooms
1 onion medium size, diced
4 cloves of garlic minced
¼ cup of grape seed oil or oil of your choice
1 stick lemon grass cut to 1/2″ length
1/4 cup fresh basil diced
Cayenne pepper to taste
Black pepper to taste
1 tbsp apple cider vinegar
Himalayan Pink salt to taste
1Wash and cut tomatoes into quarters while removing the pith. You may peal the skin first if you prefer.
2Chop in the food processor while pressing the pulse button.
3Transfer to a pot with 2 cups of veggie broth, lemon gras and salt.
4Bring into a boil then reduce the heat and cover with lid. Simmer for 30minutes.
5In the meantime, sauté onions with garlic and transfer into the pot with rest of the soup.
6Sauté mushrooms with black pepper and pinch of salt and set aside.
7Wash and cut zucchini with garlic powder and pinch of salt and set aside.
8You may remove the lemon grass before you add all the rest of ingredients, but I would leave couple pieces in.
9Add all the ingredients including basil and adjust the taste.
10Serve with vegan Parmesan.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.