Ingredients (soup): tomatoes, garlic cloves, green kale, onions, sundried tomatoes, olive oil, black pepper, basil
Tools: chopping board, knife, bowl, mixer/blender, tablespoon, bowlx2
For the cheese sauce: nutritional yeast, salt, olive oil, unsweetened soy milk (bowl, tablespoon)
Soak sundried tomatoes for 5-10 mins
Prepare all veg. Chop chili (in half+take out seeds) and onion (into boats).
Mix together all veg (keep water from the sundried tomatoes in a cup)
Add to baking tray. Bake for 20-30 mins on 200 degrees celcius
Prepare the kale. Rip leaves apart from the stem
Take veg out when golden like this.
Mash with hand mixer. Add basil, pepper + water from the sundried tomatoes (+ regular water + splash of olive oil) until you got a consistency that you like (I like mine a bit chuncky).
Mix kale together with 2tbs of the olive oil+ a pinch of salt.
Add to baking tray
Take kale out of the oven when crispy (keep an eye on it, it can easily burn). Add soup to a bowl and garnish with kale and vegan "cheese" sauce on top. Enjoy 😋
Can also be topped with falaffel, vegan sour cream and parsley.
- 6.0 Tomatoes
- 2.0 Onions
- 1.0 Red chili pepper
- 3.0 Garlic cloves
- 100.0g Sundried tomatoes
- 5.0Tbsp Olive oil
- 2.0 Handfuls Green kale
- 1.0pch Black pepper
- 1.0Tbsp Basil (dried)
- Vegan cheese sauce (as garnish)
- 2.0Tbsp Nutritional yeast
- 1.0Tbsp Unsweetened soy milk
- 1.0pch Salt
- 1.0Tbsp Olive oil
- 0.0Tbsp Lemon