Vegan Cream of Tomato Soup

Vegan Cream of Tomato Soup

Mariam Begg shares about her Day 1 of her 3 day cleansing plan as a healthy jumpstart to the New Year 2019.

"I am doing Smoothie - Salad - Soup for 3 days. High on good fats , low or no grains, plant based overloaded with fruits, vegetables, greens, nuts and seeds. The good fats are all keeping me full and the warm soups every evening are keeping my Indian palate happy.

This was the yummiest creamiest tomato soup I have ever made. Was sooo yummy. I roasted some onions and peppers for some added yumminess. Are you guys getting at least one clean, whole food, plant based and preferably raw meal into your systems every day? It's never too late to start 🧡💛"

"Almond butter made this taste soooo good!" - Mariam Begg

Recipe: Vegan Cream of Tomato Soup!


  • Chopped Tomatoes - 6/7
  • Chopped Spring Onion - 2
  • Fine Chopped Garlic Pods - 3/4
  • Birds Eye Chilli - 2
  • Apple Cider Vinegar or Italian Herbs - 1/2 tsp
  • Avocado oil or any oil of choice - 2 tsp
  • Salt to taste
  • JusAmazin Almond Butter All Natural - 1 tsp
  • Water/stock as required
  • Juice and Rind of a Lemon
  • Assorted roasted vegetables like peppers, zucchini, onions for garnish


  • Heat pan with a little oil and add birds eye chilli and garlic until brown
  • Add the Italian seasoning and spring onions on high flame for a minute
  • Add in tomatoes, water/stock & salt
  • Cover & cook on low flame for 15 minutes or more until mushy
  • Blend most of the soup with 1 tbsp of JusAmazin Almond Butter All Natural and some water.
  • Put it back in the pan to heat for 2 minutes.
  • Garnish with roasted vegetables, spring onion, lemon rind and juice.
  • Serve hot.

Author: Mariam Begg

To try some more delectable recipes, follow Mariam on her Instagram channel: marigold.sunshine.stories

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