This is soup is creamy and delicious without dairy. You have to taste it to believe how good it is.
1 small onion or three shallots, chopped
1 – 2 garlic cloves, finely cut
2 T Safflower Oil
1 T Olive Oil
1 kg tomatoes – 8 – 10 medium sized, roughly cut
1/4 cup parsley, finely cut
2 bay leaves
1 tsp paprika
1 tsp turmeric
3 – 4 cups Soy or other non-dairy milk (not sweet)
- Heat the Safflower Oil and Olive Oil in a soup kettle or pot large enough to hold all of the ingredients.
- Saute onion (or shallots) and garlic in the oil for 7 to 10 mins until softened. Stir in the paprika, turmeric and bay leaves and add the tomatoes, cover and cook until the tomatoes are softened.
- Stir in parsley and soy milk and bring to a boil, then simmer for 20 – 30 minutes.
- Remove bay leaves, turn off the heat and blend the soup with a stick blender before serving.