Tomato and spring onion soup

Serves 2

Prep 10 minutes | Cook time 25 minutes

What you’ll need

400g cherry tomatoes halved

2 storks of spring onion with top and bottom cut off

500ml hot water

½ tsp black pepper

½ tsp turmeric

½ tsp ginger

½ tsp basil

1 tsp sumac

1 tsp sage

2 tsp smoked paprika

Pinch of salt

2 tbsp white wine vinegar

150ml vegan milk (I used oat milk)

Method

1.       Take your tomatoes and spring onion, and fry them off on a high heat for a couple of minutes. While this is happening, boil your water

2.       Measure out and add 500ml of hot water, black pepper, turmeric, ginger, basil, sumac, sage, smoked paprika, salt, and white wine vinegar and bring to boil

3.       From the point of boiling, leave on a high heat for 10 minutes before turning the heat down

4.       Press the tomatoes well to help release flavour, and add 150ml of milk, mix, cover and leave for 10 minutes

***If you are thinking about a major diet change, please consult your GP first and do your research***

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