Creamy Tomato & Coconut Vegan Soup

INGREDIENTS

• 3 Tbsp avocado oil
• Half a medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp turmeric powder
• 4 diced tomatoes
• 28 oz can of whole peeled tomatoes
• 1/2 tsp pink salt
• 1/4 tsp pepper
• 1 tsp fresh parsley, chopped (keep some for garnish)
• 2 Tbsp maple syrup
• 1 cup vegetable stock
• 1 can coconut milk
• 1 Tbsp dried soffritto seasoning

INSTRUCTIONS

1. In a pot, heat avocado oil. Once hot, sauté onions and celery for about 4 mins or until soft.
2. Stir in garlic, oregano, and turmeric, cooking for about 1 minute or until aromatic.
3. Add diced and canned tomatoes. Mix and cook for 5 mins.
4. Incorporate maple syrup, vegetable stock, salt, pepper, and parsley. Stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer for 40 mins.
6. Blend the soup using a hand blender until smooth, and then stir in the coconut milk.
7. Serve hot, sprinkled with dried soffritto seasoning and garnished with parsley.