I’m so happy to share with you the first of a few recipes I shot with the amazing Tim Shieff for Wild Dish! This delicious vegan soup is the perfect summer soup and you can serve it hot or cold.
To see more recipes I made for Wild Dish make sure you subscribe to their channel!
1 tbsp olive oil
4 spring onions, finely chopped
2 garlic cloves, crushed
1 tbsp freshly grated ginger
1 tsp paprika
1 tsp ground cumin
2 tbsp almond butter
400g can chopped tomatoes
400ml can coconut milk or vegetable stock
3 tbsp tomato puree
Fresh herbs and seeds, to serve
Salt and freshly ground black pepper, to taste
Place all ingredients in the blender and blend for a minute until smooth.
Add a big pinch of salt and pepper, blend again then taste and add more seasoning if needed.
Serve cold in bowls topped with fresh herbs and seeds (e.G. Freshly torn basil / pumpkin seeds / freshly chopped coriander also works well)
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