Spicy Tomato Soup


The Soup
400g cherry tomatoes

3 cloves garlic, peeled and left whole

2 tbsp harissa paste of choice

2 tbsp balsamic vinegar

2 tbsp red wine vinegar

Sprinkle of each: ground cumin and ground coriander

Salt and pepper

3 tbsp chickpeas

1 tbsp natural almond yog

Caramelised Onions
1 large white onion

2 tbsp olive oil

Pinch of salt and pepper

Tahini Cream
2 tbsp tahini

3 tbsp natural yog or natural almond spread

1/2 lemon, juiced

50ml plant drink

1/2 tsp garlic powder

Salt and pepper

To Top

Fresh parsley

Crispy fried onions

The caramelised onions + Tahini cream

Optional: sliced kalamata olives


Preheat the oven to 200°C.

Cut your cherry tomatoes in half, add them to a large mixing bowl with the garlic cloves, harissa, balsamic, vinegar, salt and pepper and ground herbs.

Spread the tomatoes over a baking tray and bake for 20-25 mins until soft.

Whilst the tomatoes cook, peel, and slice your onion, then add to a frying pan with 2 tbsp olive oil, on a medium heat. Season and cover with a lid.

After a couple of mins, add a splash of water, stir, and cover with the lid again after turning down to medium-low heat. These will take 15-20 minutes to caramelise, so keep your eye on them, they’ll need stirring.

Mix your tahini cream ingredients together in a bowl, and season to taste.

When your tomatoes are cooked, add them to a blender with 200ml water, 2 tbsp of your caramelised onions, the chickpeas, and 1 tbsp yog. Blend until smooth and season to taste.

Add to a bowl, top with your tahini cream, some caramelised onions, your crispy fried onions, fresh parsley, and season.