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Mexican-Style Tomato Soup

Simple Vegan Blog
  • 20 minutes
  • Serves 5

INGREDIENTS

1 handful

Cilantro, fresh

2 cloves

Garlic

1

Onion

1/2

Red chili pepper

1

Serve with lime

2 14 ounce cans

Tomatoes

1/2 cup

Coconut milk

1 10 ounce can

Piquillo peppers or roasted red peppers

1

Sea salt and black pepper

2 tbsp

Olive oil, extra virgin

1 tsp

Cumin, ground