Great recipe by @tsallgoodvegan
Recipe below:
Ingredients:
Soup
2 large Tomatoes cut in thirds
1/2 cup Cherry Tomatoes
3 cups Butternut Squash peeled and chopped into cues
1 Russet Potato scrubbed clean, peeled and chopped into 1/2 inch cubes
6 cloves Garlic
1 can Roasted Diced Tomatoes or a can of diced tomatoes
1 tsp Salt
1/2 tsp Pepper
1 tsp Salt
1/2 tsp Pepper
1 tsp Dried Basil
1 tsp Dried Oregano
1 tsp Dried Thyme
1/4 tsp Crushed Red Pepper
1/3 cup Nnutritional Yeast
1/2 cup Vegetable Broth
1 tbsp Oil
Garnish
Pepitas
Roasted Chickpeas
Fresh Thyme
Croutons
Salt & Pepper
Roasted Chickpeas
1 can Chickpeas rinsed, drained and towel dried
1 tsp Avocado Oil
1 tsp Cumin
1 tsp Paprika
1 tsp Garlic Powder
Instructions:
- Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and fold the foil edges up.
- Place the tomatoes, butternut squash, potato, and garlic on the pan. Drizzle vegetables with oil and bake for 40 minutes.
- Roast the chickpeas in a separate pan until crispy,
- Transfer the roasted vegetables to a high powered blender and add the additional ingredients to the blender.
- Blend the soup until it is smooth and creamy.
- Divide into bowls and garnish with your favorite toppings.
- Leftovers can be kept in the refrigerator in a air tight container for 3 days and 2 months in the freezer.
1. Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and fold the foil edges up.
Ingredients
Instructions
2. Place the tomatoes, butternut squash, potato, and garlic on the pan. Drizzle vegetables with oil and bake for 40 minutes.
3. Roast the chickpeas in a separate pan until crispy,
4. Transfer the roasted vegetables to a high powered blender and add the additional ingredients to the blender.
5. Blend the soup until it is smooth and creamy.
6. Divide into bowls and garnish with your favorite toppings.
7. Leftovers can be kept in the refrigerator in a air tight container for 3 days and 2 months in the freezer.
