Vegan Pomidorowa (Tomato soup)
Ingredients
- 1 Leek
- 1 Big Carrot
- 1 Large Parsnip
- 1/3 Celeriac Root
- 3 tbsp Coconut Oil measured in solid state
- 680 g Tomato Sauce
- 4 cups Water
- 1 tbsp Dried Basil
- Salt &Pepper
- Vegan Creme Fraiche or natural yogurt
Instructions
- Shred carrot, parsnip, and celeriac root on the large holes of the vegetable grater. Set aside. Next chop leek into thin rings. Place in a colander and wash well. Let the water drain properly before putting the leeks in the pot.
- Melt coconut oil in a large pot on medium heat. Add shredded vegetables and sauté for 10 to 15 min or until vegetables become soft. Pour tomato sauce over and season with basil, salt, and pepper.
- Let it simmer for up to 30 min on low heat. Once ready plate the soup up and add a tablespoon of vegan cream fraiche or natural yogurt.