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Creamy vegan tomato soup with spinach and ricotta ravioli

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4

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Cocción:

Tiempo total:

Ingredientes para

Creamy vegan tomato soup with spinach and ricotta ravioli

  • 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

    Creamy vegan tomato soup with spinach and ricotta ravioli

    Dificultad: Easy

    Method

    • 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.

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