Creamy Tomato Basil Soup with Herb Tortilla

It's quick, easy, delicious and Vegan! So much to love about this dish, definitely a favourite lunch or simple dinner idea.
We used a high speed blender for this which does make it super quick but it's not a necessary item.

Prep time: 5 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 Roma tomato (100g)

20 grams of sun/semi-dried tomatoes

2 tablespoons of raw cashews

1 small handful of fresh basil leaves (approx. 4-5 grams)

1/2 small garlic clove

1/2 teaspoon of sea salt

1 pinch of cracked black pepper

1 cup of hot or cold water (see notes)

Tortilla

2 tablespoons of blanched almond meal

2 tablespoons of tapioca or arrowroot flour

1 tablespoon of water

1 tablespoon of unsweetened almond milk or other plant based milk

1 large pinch of sea salt

1/4 teaspoon of dried Italian herbs

Method

Heat the oil a non-stick pan to medium high. Whisk all tortilla ingredients in a small bowl (see note) and pour mixture in, it will measure around 13-14 cm.

Cook tortilla for 2-3 minutes or until starting to dry out and base is nicely browned. Flip and continue cooking another 2-3 minutes until crispy on the outside. Lower heat to medium low and continue cooking and flipping until done to your liking.

Meanwhile place all soup ingredients into the jug of your high speed blender (See note). Mix on high speed until smooth, creamy and hot.

Serve soup with tortilla.

Note: If you don't have a high speed blender you can use any blender but be sure it has a vent in the lid as it will build up steam. .
If you are using a Nutri-bullet or similar that has no venting you will need to use COLD WATER and then heat the soup.

Note for tortilla: The thickness of the batter will depend on the milk used and how thick you want the flatbread. A thicker batter will result in a smaller and thicker flatbread with a longer cooking time and a thinner batter will spread out more and cook a little quicker. Either way if you want it even crispier again you can place it in a 180°- 350°F - Gas Mark 4 oven for up to 10 minutes.

Calories: 421
Protein: 10.4
Carbs: 29
Fibre: 5.2
Fat: 28.3

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