Succulent ripe oranges and fresh juicy tomatoes with a dash of woody sherry vinegar; Tomato and Orange Soup.
Climax to a frenzy. And, indulge in ecstasy.
This dish will splinter the belief that vegan food can’t be super nutritious. This Tomato and Orange Soup is a game-changer, a culinary experience that will leave you wanting more.
When to Make This Recipe:
Make this:
- When you’re in a hurry and need a quick and easy liquid broth to fuel your busy lifestyle
- When you’re looking for a post-workout snack that’s both nourishing and delicious
- When you’re in need of a comforting and rejuvenating soup to warm your soul
What Inspired Me:
My love for this Tomato and Orange Soup was sparked during a trip to Glastonbury with friends. We were in need of a rejuvenating potage to revive us after a long day of dancing and exploring. And, let me tell you, this soup was the perfect remedy.
Recipe Highlights:
- Vegan and paleo, making it perfect for those with dietary restrictions
- Quick and easy to make, ideal for busy lifestyles
- Nourishing and delicious, packed with the goodness of oranges and tomatoes
- Perfect for any occasion, from a quick snack to a comforting meal
What equipment to use:
For this recipe, I suggest:
Stove
High-speed blender
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 2 medium onions
- 3tsb extra virgin olive oil
- 1kg tomatoes
- 500ml filtered water
- Orange, juice, and half inch slither of zest
- 1tsp sherry vinegar
Instructions
- In a large pan, sauté the onion in olive oil. Cook the onions turn translucent.
- Add the tomato, water and zest. Cook on a low heat for about 15 minutes.
- Turn off the heat and remove zest. Whizz with a blender or place in batches in a liquidiser.
- Add the orange juice and sherry vinegar. Season to taste.
- Serve.
