Spicy Cream of Tomato Vegetable Soup

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I need to confess I’m really great at whipping up quick tasty soups. Most times when I cook I don’t really have a game plan I tend to just open my fridge and throw stuff together. I have learned with the assistance of my magical vitamix I’m a vegan soup making pro!

This is so simple to prepare and it’s all fresh whole foods. On colder days I love a warm spicy meal, and this was quite good to end my day with.

Ingredients :
1 medium tomato
1 carrot
1 large handful of fresh spinach
3 inch piece of a red bell pepper
1 cup chickpeas
8 cauliflower florets
2 cups water
5 tablespoons almond milk
1 teaspoon Sriracha
3 medjool dates
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon tumeric
1/3 teaspoon cayenne pepper
1/4 teaspoon Italian seasoning
1/3 teaspoon dried basil
4 tablespoons hemp hearts

Directions :
In high speed blender add in all the ingredients except the spinach, cauliflower, and chickpeas. Blend on low until everything is combined. Transfer broth to a pot and add in spinach, chickpeas, and cauliflower and bring to a boil. Then simmer on low heat for about 10-15 minutes ( until cauliflower is cooked thoroughly).

Makes 2 servings.
Enjoy!

If you prefer a raw soup this could be kept entirely raw, but I wanted a hot meal tonight.

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