Tomato and Vegetable Soup with White Beans
Servings
1
servingsPrep time
35
minutesThis delicious tomato soup is a source of vitamin A equivalents. These have a function in cell specialization and contribute
to the maintenance of normal skin and mucous membranes.
Ingredients
1 slice(s) 1 bread
0.5 slice(s) 0.5 fennel
0.5 slice(s) 0.5 onion
0.5 clove(s) 0.5 garlic
62.5 g 62.5 cherry tomatoes
75 g 75 carrot
120 g 120 white beans
1.5 tbsp 1.5 olive oil
1 pinch(es) 1 salt
0.75 tbsp 0.75 tomato paste
213 g 213 sieved tomatos
1 pinch(es) 1 pepper
50 ml 50 vegetable broth
0.5 tsp 0.5 sweetener (brown sugar)
50 ml 50 coconut cream vegan
Directions
- Put beans in a colander, rinse thoroughly with water and drain. Peel the onion and garlic and roughly chop both. Wash the fennel, remove the stalk, chop the fennel greens and set aside. Cut the fennel bulb into smaller pieces. Wash the carrots, peel and slice if necessary. Prepare the vegetable stock according to the instructions on the package.
- Heat the oil in a saucepan on medium heat. Sauté onions, garlic, fennel and carrots in it for 3-5 minutes. Add tomato paste and fry for another 3 minutes. Then deglaze with vegetable stock and tomato puree. Simmer on low heat for 10-15 minutes until the vegetables are cooked through. Pour in more vegetable stock if necessary.
- In the meantime, wash the tomatoes, cut them in half and remove the stalks if necessary. Heat oil in a pan over medium to high heat and fry tomatoes in it for 2-3 minutes. Sprinkle with sugar and let it caramelize. Then season everything with salt and pepper, remove from the heat and set aside.
- Mix the soup finely or coarsely with a hand blender as desired. Add the beans and briefly heat them up in the soup. Stir in vegan cream and season to taste with salt and pepper.
- Arrange tomato soup on deep plates. Add caramelized tomatoes to the soup and serve sprinkled with fennel greens. Serve bread with it.
