Soup season is near! This Tomato Turmeric Soup recipe I shared with Vegan Society is so simple to whip up and very delicious.
I love the simplicity of this soup. I make it at the beginning of autumn and use fresh parsley from the garden. It’s very rich and nourishing – a ‘changing seasons’ soup.
3 large peeled tomatoes
A clove of garlic
Sea salt and black pepper to taste
1 can of coconut milk
Half a teaspoon of turmeric
Blend, heat and serve!
Optional: top with fresh parsley