Tomato Soup with Roasted Garlic Cream and Smoked Paprika

Serves 6 to 8 | Prep time: 20 mins | Cooking time: 20 mins

INGREDIENTS

Soup

• 1 large eggplant
• 1 pack of tofu (I used the Aldi one, but any firm tofu will work)
• 1 cup of mushrooms
• 3 small zucchinis
• tomatoes – about ten medium or however many will fit in your blender!
• 1 tsp smoked sweet paprika (or to taste)
• salt and pepper

Cream

• 1 cup soaked cashews (soaked 1 hour to overnight, or not at all if using a high speed blender)
• 3-5 cloves roasted garlic (or to taste)
• water (up to half a cup depending on cashews)
• pinch of salt

METHOD

Soup

1. Chop then sauté eggplant, tofu, mushrooms, zucchini and paprika in a large pot until soft.
2. Blend tomatoes then add to pot with other vegetables. Add paprika, salt and pepper to taste.
3. Cook for 20 minutes.

Cream

1. Blend cashews with a little water, garlic and a pinch of salt. Start with a teensy bit of water and add more as you go until you have a creamy consistency.

Serve the soup in bowls with dollops of cashew cream and enjoy!