Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

This easy vegan soup is packed with vegies and will be on the table in just 45 minutes.

The ingredient of Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

• 1 tbsp extra virgin olive oil
• 1 brown onion chopped
• 2 garlic cloves chopped
• 800g can whole peeled tomatoes
• 1 large potato peeled diced
• 2 cups massel vegetable liquid stock
• 1 tsp dried oregano
• 1 cup almond milk
• 300g packet vegan spinach and ricotta ravioli
• 150g baby spinach
• baby spinach plus extra to serve
• extra virgin olive oil to serve
• fresh basil leaves to serve

The Instruction of creamy vegan tomato soup with spinach and ricotta ravioli recipe

• heat oil in a large saucepan over medium high heat add onion and garlic season with salt and pepper cook stirring occasionally for 6 minutes or until softened add tomato potato stock and oregano bring to the boil cover reduce heat to medium simmer for 20 minutes
• remove from heat add almond milk using a stick blender carefully blend mixture until smooth keep warm
• cook pasta following packet directions drain add spinach to soup stir until starting to wilt divide soup among serving bowls add pasta season with pepper drizzle with a little extra oil serve topped with basil and extra spinach

Nutritions of Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

fatContent: 318 587 calories
saturatedFatContent: 8 6 grams fat
carbohydrateContent: 1 3 grams saturated fat
sugarContent: 46 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 5 grams protein
sodiumContent: n a

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