Roasted tomato and fennel soup

Homemade and flavorfull, you will never want to go back to the canned stuff after you try this delicius and healthy roasted tomato and fennel soup.

Servings: 6

Serving size: 1 1/2 cup

Ingredients

• 8 tomatoes
• ½ white or red onion (medium-large size)
• 1 leek (only the white part)
• 5 garlic cloves
• ¼ cup of sliced fennel
• 1 celery stick
• Pepper to taste
• Salt to taste
• 1 tablespoon of nutritional yeast
• 1 tablespoons garlic powder
• To garnish vegan cashew cream

Instructions

1. Chop the vegetables in even size pieces. Roast in the oven at 350 ˚F for 10 minutes until golden brown.
2. Blend all the ingredients and transfer to a pot and season with all the spices. You can also add vegetable broth if needed.
3. Serve hot and garnish with the cashwe cream

Tip: if you don’t have a high-speed blender, strain the soup to remove all the seeds and then serve.

For the cashew cream:

Ingredients

• 1 cup cashews (soaked at least 2 hours)
• 1 tbsp lemon juice
• ½ cup almond milk
• ½ tsp salt
• ½ tsp nutritional yeast

Instructions

1. Process al the ingredients in a high-speed blender or bullet until smooth.
2. If you want to thinner the cream, then use up to a ¼ cup more milk.