VEGAN VEGETABLE SOUP (GLUTEN FREE)

This delicious, heart warming vegan soup is made from roasted almond butter, vegetable stock, sweet potato, cassava dumpling, seasoning and much more.

This is a great alternative to using peanuts, making it allergy friendly and inspired by West Africa's groundnut soup with a Caribbean flare.

INGREDIENTS

– olive oil – onion – garlic – scallion – passata – red bell pepper – vegetable stock

STEP 1

Add the olive oil to a large stockpot on medium heat. Proceed to sautee the onion, scallion, garlic, ginger and bell peppers in the stockpot until they are soft and tender.

STEP 2

Stir in the passata, coconut milk and vegetable stock then bring to the boil and reduce to low heat.

STEP 3

Allow the passata/stock to simmer with the lid on for 10 minutes so all of the ingredients are fully infused.

STEP 4

After 10 minutes stir in the almond butter until it melds into the soup. Add the cho cho, okra and sweet potatoes.

STEP 5

Season the soup with the all purpose seasoning, chado beni and thyme.

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