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Creamy vegan tomato soup with spinach and ricotta ravioli recipe
Creamy vegan tomato soup with spinach and ricotta ravioli recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Quick and nutritious vegan veggie soup ready in 45 minutes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, chopped
  • 800g can whole peeled tomatoes
  • 1 large potato, peeled, diced
  • 510.00 gm vegetable stock
  • 1 tsp dried oregano
  • 250.00 ml almond milk
  • 300g packet vegan spinach and ricotta ravioli
  • 150g baby spinach
  • Baby spinach, plus extra to serve
  • Extra virgin olive oil, to serve
  • Fresh basil leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, sauté onion and garlic in oil until softened, about 6 minutes. Season with salt and pepper. Add tomato, potato, stock, and oregano. Bring to a boil, then cover and simmer on medium heat for 20 minutes.
  • Take the mixture off the heat and stir in almond milk. Use a stick blender to blend until smooth. Keep it warm.
  • Prepare the pasta according to package instructions, then drain. Mix spinach into the soup and stir until slightly wilted. Serve the soup in bowls, adding the cooked pasta, seasoning with pepper, and finishing with a drizzle of oil. Garnish with basil and extra spinach before serving.

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