Creamy vegan tomato soup with spinach and ricotta ravioli

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Ingredientes para

1 tablespoon 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 teaspoon 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

Como se hace la

Dificultad: Easy

Step 1
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.