I love the simplicity of this soup. I make it at the beginning of autumn and use fresh parsley from the garden. It's very rich and nourishing - a 'changing seasons' soup.
- 3 large peeled tomatoes
- 2 cloves garlic (minced)
- Sea salt and black pepper to taste
- 1 can of coconut milk
- 1/2 tsp of turmeric
- Blend, heat and serve!
Optional: top with fresh parsley
Recipe and image by Annika Lundkvist of veganforallseasons.com.