NUTS ABOUT TOMATO SOUP

Ingredients

• 910 g Tomatoes, pureed in food blender
• 70 g Onion, chooped
• 3 clove Galic, minced
• 240 ml Vegetable broth, bouillon or consomme, low sodium
• 30 g Cashew butter
• 7 g Maple syrup
• 1 tbsp Italian seasoning
• 1 tbsp Basil, dried
• 1/2 tsp Cayenne peeper
• 120 g Carrot, chopped
• 200 g Zucchini, chopped
• 2 slice Sourdough bread, toasted

Method

1. Slightly blend the 10 tomatoes in a blender still leaving a few chunks, or use a 28oz can diced tomatoes.
2. Place a saucepan over medium heat and add a few tablespoons of water to the pan. Add in your minced garlic and onions and saute for 5 minutes.
3. Add in the rest of your ingredients (except the cashew butter) and bring to a boil. Once boiling reduce the heat to a simmer, cover and cook for 15 minutes.
4. When the soup is done, add in your cashew butter and blend.
5. Serve each serve with a little fresh basil on top and 1 medium slice of sourdough bread.
6. Enjoy this delicious soup.