Name: How to make roasted vegan tomato soup with crispy kale
Ingredients: 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; 1/2Tbsp Lemon

STEPS
INGREDIENTS

                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 
1/2Tbsp Lemon

How to make roasted vegan tomato soup with crispy kale

Make Roasted Vegan Tomato Soup With Crispy Kale

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.