Ingredients

• 1 kg (35.3 oz) ripe plum tomatoes

• 2 cups water

• 4 garlic cloves

• 1 medium leek

• 1 cube vegan vegetable stock

• 2 tbsp vegan olive butter

• 1 tsp saff ron

• 1 tsp himalayan salt (or more if needed)

• 1/4 tsp mixed peppercorns

• 1 tbsp herbes de Provence

  Preparation

• Chop the garlic and the leek.

• Cut the tomatoes into cubes.

• Melt the butter in a casserole.

• Add the garlic and leek, and stir-fry until the leeks are slightly tender on medium heat.

• Add the tomatoes, close the lid, and let simmer on low heat for 30 minutes.

• Boil the water and dissolve the cube of stock, then add to the soup.

• Add salt, peppercorns, and herbs, and let simmer with the lid on for another 20 minutes.

• Remove from heat and blend in a food processor until creamy and smooth.

• Grind the saffron, add 1 tbsp of water, mix well, and add to the soup. Serve!

  Tip: If you find the soup too thick, you can strain it for a softer consistency.

  To wash the leek, cut lengthwise in half to ensure all soil is washed from between the leaves.

  *Recipe from our Cookbook “Cooking with the Daou Sisters”

Tempting Tomato Soup