Spicy Tomato 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
1 large white onion
2 tbsp olive oil
Pinch of salt and pepper
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
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.