I told myself I wouldn’t do it.
I really couldn’t help myself.
I fell into all the fall hype and made a batch of soup.
I love soup, but I usually don’t like to eat warm soup until after the weather cools off.
This soup comes together very quickly and is very delicious, I think it is better the following day. The soup is a tomato based soup with some roasted red pepper in there for some additional sweetness.
Oil for pan
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tsp oregano
1/2 tsp fennel
2 cups vegetable stock
12 oz roasted red peppers, drained
28 oz can ground tomatoes
1 cup almond milk
Saute onion, garlic, carrot and celery in olive oil until soft.
Add spices and cook for a minute more.
Add stock and simmer until carrots are fork tender, then add the peppers.
Remove from heat and blend until smooth.
Return to pot and add the tomatoes and almond milk until heated through.
I’m linking up today with Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!