How to make roasted vegan tomato soup with crispy kale

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Ingredients (soup): tomatoes, garlic cloves, green kale, onions, sundried tomatoes, olive oil, black pepper, basil

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Tools: chopping board, knife, bowl, mixer/blender, tablespoon, bowlx2

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For the cheese sauce: nutritional yeast, salt, olive oil, unsweetened soy milk (bowl, tablespoon)

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Soak sundried tomatoes for 5-10 mins

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Prepare all veg. Chop chili (in half+take out seeds) and onion (into boats).

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Mix together all veg (keep water from the sundried tomatoes in a cup)

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Add to baking tray. Bake for 20-30 mins on 200 degrees celcius

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Prepare the kale. Rip leaves apart from the stem

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Take veg out when golden like this.

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Mash with hand mixer. Add basil, pepper + water from the sundried tomatoes (+ regular water + splash of olive oil) until you got a consistency that you like (I like mine a bit chuncky).

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Mix kale together with 2tbs of the olive oil+ a pinch of salt.

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Add to baking tray

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Take kale out of the oven when crispy (keep an eye on it, it can easily burn). Add soup to a bowl and garnish with kale and vegan "cheese" sauce on top. Enjoy 😋

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Can also be topped with falaffel, vegan sour cream and parsley.

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