So I’m doing this crazy thing where I only eat blended food for a whole month (A personal challenge, really), I’ve had to make different soups whenever I have a savoury craving which seems to be all the time. I used to have such sweet tooth, but these past few weeks and months, actually, I’ve been craving savoury food a lot more. So what I thought would be a month of smoothies, is turning into some smoothies and a lot of soup. I’m glad I’ve been wanting savoury food though because I was able to make this soup simply because I was craving it.
For some reason this soup came out quite creamy without any sort of cream. My guess is the garlic gave it the creaminess, because roasted garlic is amazing. Fresh out of the blender it has a beautiful creamy texture.
This soup can be made into a pasta sauce too if you just let it thicken in a pot for a while, and if you like thinner soups, then just add some veggie stock or water. And if you like your tomato soup really tangy like I do, just add some lemon or calamansi, for a more Filipino style sauce, just add some coconut sugar!
I made this soup two nights in a row, so I’m listing down 2 different versions for you. It’s so simple that you really can’t go wrong with it.
Garlicky Tomato Soup
What You’ll Need:
- 10 medium Tomatoes
- 20 Cloves Garlic
- 1/2 tsp Dried Basil
- 1/2 tsp Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin Powder
- 2 Whole or 4 Halves Sun Dried Tomato
- 1,300g Tomatoes
- 2-3 Whole Garlic
- 4 Whole or 8 Halves Sun Dried Tomatoes
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- 1 tsp Himalayan Pink Salt
- 2 Tbs Smoked Paprika
- 2 tsp Cumin Powder
- Veggie Broth ( Optional for a thinner soup)
- Air fry or bake the tomatoes and garlic until soft. The skin of the tomatoes should slightly brown. Then set aside and let it cool.
- Peel the skin of the tomatoes and place the tomatoes into the blender
- Remove garlic cloves and place into the blender.
- Place all the remaining ingredients into the blender and blend until smooth. If you’re using a Vitamix, you can just keep blending on HIGH until it’s your desired temperature. If you aren’t using a Vitamix, just place in a pot and heat until it boils.
- Serve and Enjoy!
This would pair perfectly with some garlic bread, or even some pasta. You could also top it with croutons.
Hope you like this recipe as much as I do! If you get to make it, do let me know how you like it!
Peace and Love,
P.S. Did you notice the twin tomatoes? Aren’t they just adorable?
If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.
I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!
For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!
Carrot Cake Quinoa Porridge
Good for 3-4 People
- 1 Cup Quinoa
- 2 Cup Water
- 1 Cup Grated Carrots
- 1/2 tsp Cinnamon Powder
- 1-2 Cups Coconut Milk (or preferred non-dairy milk)
- 3-4 Tbs Coconut Sugar
- 2 Tbs Chia Seeds
- Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
- Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
- Top with fresh or dried fruit, nuts, seeds, etc.
- Serve, share, and Enjoy!
Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.
I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.
Peace and Love,
I don’t think I’ve met anyone that doesn’t like pancakes. So far in my 25 years of existence, I’ve only met people that like pancakes. Probably because pancakes are delicious. They’re a great breakfast food! But conventional pancakes have eggs, dairy, or butter, which isn’t exactly healthy. So I made a delicious sweet potato pancake that is actually filling and healthy. It only has 6 ingredients too! The simpler a food is, the better in my opinion. This is also an oil-free version so it’s very low in fat, high in carbs and fiber. They might not be the regular fluffy pancake, but these are packed with nutrients.
Make this for breakfast, or a delicious snack! Best served in the company of friends or family. Food tastes better shared!
Sweet Potato Pancakes
- 1 Cup Whole Wheat Flour
- 1/2 tsp Cinnamon Powder
- 3/8 tsp Baking Soda
- 1 1/4 Cup Mashed or Blended Sweet Potato
- 3-4 Tbs Coconut Sugar (Or sweetener of choice)
- 1 1/4 Nut Milk of choice
- Mix the flour, cinnamon, and baking soda together in a bowl, set aside.
- Mix together the sweet potato, coconut sugar, and nut milk together (you can use a blender if you’re lazy like me)
- Mix both the dry mix and the wet mix until fully incorporated, best to use a spatula or wooden spoon to avoid over mixing.
- Heat up a non-stick pan and cook the pancakes on medium high. Wait for bubbles before flipping the pancakes. (If you don’t have a non-stick pan, just use a regular pan and put some coconut oil or vegan butter on the pan to prevent sticking)
- Serve with your choice of fruits, vegan syrup like rice syrup, coconut syrup, agave nectar, etc. You can also top it with vegan butter, nuts, seeds, etc. The possibilities are endless!
I hope you get to try this out and let me know how you like it!
Peace and love,
If you like the taste of coconut milk and cinnamon, then this is the perfect drink for you. I personally loooove coconut milk, I think it’s deliciously sweet and creamy. I also love to add cinnamon to anything I can add it to because of the nutritional benefits of it, and in this case, I added a lot!
Now this recipe is very similar to one of my previous recipes, but I can’t help it, I love this combination. If you know my eating habits, I tend to enjoy eating or drinking the same things for weeks at a time. If I like something, I don’t mind having it as many times as possible. So that’s what happened with this.
This is definitely a cheaper and more sustainable version if you live in the Philippines or in a tropical country where coconut milk is abundant. It also has much less ingredients and is unprocessed, unlike store bought non-dairy milks. This is also a great zero waste option if you’re also conscious about the waste you produce. I always thought that the less ingredients, the better.
- 2 cups coconut milk
- 1 cup water
- 1- 1 1/2 tsp cinnamon powder (take it easy if you don’t like cinnamon as much as me though)
- 3/4 tsp vanilla extract
- 3-4 Tbs coconut sugar or sweetener of choice (adjust to your own taste)
- Mix everything in a jar, chill, and serve on ice.
I sure hope you enjoy this recipe, let me know if you decide to try it out! #THPnourish
Peace and love,