Tomato Soup
Ingredients
- 1 14oz Diced, fire roasted tomatoes
- 1/4 cup Cashews
- 1 5.5oz Coconut Milk (see recipe notes)
- 4 Garlic Cloves, roughly chopped
- 1 Shallot, roughly chopped
- 1/2 cup Water
- Quinoa to package directions
Instructions
- Add garlic & shallots to a pan with oil and sauté till translucent
- Add your tomatoes, water, cashew and coconut milk and bring to a boil
- Carefully add all soup ingredients to a blender and blend until smooth!
- Top soup bowls with quinoa and enjoy!
Notes
If you can find the small coconut can, just use a 14 oz can but add to your blender first to make sure it's all mixed and then add half of that to your tomato soup. If you add the entire 14 oz can, it will be VERY coconuty
I like to find cashew pieces and bulk, they are cheaper this way and I store them in tghe freezer!