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Vegan Tomato & Red Pepper Soup

Caitlin Shoemaker
  • 50 minutes
  • Serves 5

INGREDIENTS

1/2 tsp

Basil, Dried

1 can

Chickpeas

2 cloves

Garlic

1

Shallot

43 1/2 oz

Tomatoes

1 13.5 ounce can

Coconut milk, Full Fat

6 oz

Tomato paste

2 cups

Vegetable broth

12 oz

Red peppers, Roasted

1

Salt

1/2 tsp

Salt

1/2 tbsp

Aquafaba (water from the can of beans)