USA
UKMorgan’s Vegan Tomato Soup
Updated by Morgan Shupe on November 22, 2012
In this edition of “Shupe’s Soup”, Vega HQ’s resident chef, Morgan Shupe, shares her recipe for Tomato Soup. Full of flavour, this soup is a perfect substitute for its cream-based cousin. It is easy to make, super healthy and a perfect addition to your comfort food repertoire.
Ingredients
- 1 tsp oil
- 1 onion, diced
- 1 stalks celery, diced
- 6 cloves garlic, minced
- 1 medium sweet potato, diced and peeled
- 1 (10 oz) can diced tomatoes
- 1 (10 oz) can crushed tomatoes
- 2 cups vegetable stock
- 2 cups water (more depending on desired thickness)
- Salt and pepper, to taste
- 1 tsp red chili flakes
- 2 cups cooked brown rice
Preparation
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Heat oil in stock pot. Add onion, celery and garlic and sauté for 5 minutes.
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Add sweet potato, diced tomatoes, crushed tomatoes, vegetables stock, water, red pepper flakes, salt and pepper. Bring to a boil and simmer for 20-30 minutes or until the sweet potatoes are tender.
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Puree soup until desired consistency is achieved, adding more liquid if soup is too thick.
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Add in brown rice, cook until rice is warm.
Morgan Shupe
Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
