I don’t know about you, but my Holidays were packed with a steady stream of rich foods after which I took a hiatus from the kitchen. But a cozy day inside watching millions of snowflakes fall outside my window was the perfect setting for a savory bowl of this sun-dried tomato soup. This recipe, from loveandlemons.com, is a tangy blend of shallots sautéed in white wine, coconut cream, sun-dried tomatoes, fresh basil, and a kick of red pepper flakes. If your New Years’ Resolution is to eat more plant based foods you can’t miss this soup! It’s such a clever blend of vegan ingredients; no one will ever miss the dairy. I plan to make it again… and again… and again!
a few tablespoons of olive oil
4 shallots, chopped
2 cloves of garlic, smashed
1/2 cup white wine
4 cups veggie broth
1 cup coconut milk (I used full fat), plus more if needed at the end
1/2 cup sun dried tomatoes (from a jar, packed in oil)
pinch of dried oregano
red pepper flakes
handful of coarsely chopped fresh basil, plus extra for garnish
2 teaspoons balsamic vinegar (or to taste)
1-2 teaspoons maple syrup
1/4 cup toasted pine nuts (optional, but adds a nice richness)
salt & pepper
For further instructions check out the recipe on Jeanine’s blog.
*I used toasted walnuts in place of pine nuts and it turned out great!