From My Little Kitchen Ana Frias
Why you'll love it
It’s creamy! The creaminess of this soup can be comforting and satisfying, especially on a cold day. So healthy and flavorful.
Ingredients
– Olive oil – Canned tomatoes – Vegetable stock – Plant-based milk – Vegetarian bouillon – Kosher salt & pepper – The veggies: chopped pumpkin, sweet potato, red onion and red bell peppers
1
In a medium pot, heat the oil over medium heat. Sauté the onion until soft. Add the pumpkin, sweet potato & red bell peppers
2
Add the can of tomatoes, almond milk, water & vegetable stock cube. Cover the pot and simmer for 25 minutes.
3
Add vegetables to a blender in two separate batches and pure until smooth. If using an immersion blender, puree in the pot.
Enjoy it hot and with your favorite toppings!