Tortellini Soup
By @Dr.vegan
Ingredients
5 medium-sized tomatoes
5 garlic cloves
2 tbsp tomato paste
1 quart 1 liter vegetable stock
1 cup oat cream (or any vegan cream) 240 ml
7 oz tortellini (vegan) 200g
1 handful sun-dried tomatoes chopped
1 cup baby spinach 30g
1 tsp Italian seasoning
Salt to taste
3 tbsp olive oil
Vegan Parmesan for garnish
Fresh basil optional
Instructions
Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
Prepare the Tomatoes: Cut an “X” on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.
Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.
Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.
Comment “😍” if you want to try this!
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