Creamy Tomato & Red Pepper Soup with Chickpea Waffle Dippers
Beat the winter chill with this warm and hearty tomato soup. Taken to the next level with delicious, homemade chickpea waffle dippers.
Ingredients
- 500g mini Roma tomatoes
- 300g Roma tomatoes
- 1 red pepper diced
- 1 medium red onion chopped
- Salt and pepper to taste
- 1 can Lifestyle Food Coconut Cream
- ¼ cup nutritional yeast
- Fresh herbs (oregano, dried basil and thyme)
- 3-4 cups vegetable stock
- Vegan cheese
Chickpea waffle dippers
- ¾ cup chickpea flour
- 1 tsp Lifestyle Food Baking Powder
- ¼ cup corn starch
- 1 tbsp nutritional yeast
- ½ tsp chilli flakes
- ½ tsp Lifestyle Food Garlic Flakes
- Salt and pepper to taste
- 1 ½ cup water
Method
- Preheat the oven to 180 degrees Celsius.
- Place the tomatoes, red pepper, red onion and herbs on a baking tray and roast for 25 minutes.
- Remove to cool and place in a high-speed blender, add the coconut cream, nutritional yeast, herbs and vegetable stock and blend until super smooth.
- Mix all of the waffle ingredients together, add 1-2 tbsp of the batter to your waffle maker and bake until brown.
- Serve the soup with waffle dippers, vegan cheese and fresh herbs.
