About the Recipe
Tired of eating potatoes on Ekadashi? Keep following because my previous ekadashi tomato soup recipe just got an upgrade to this vegan no onion no garlic this Ekadashi Tomato Soup is a perfect fit as it is both satisfying and wholesome, offering a soothing taste with the rich umami of tomatoes. It is a simple yet nourishing soup, ideal for those who seek a clean, detoxifying meal while following fasting traditions or simply enjoying a light, healthy dish. This soup can be made using fresh tomatoes, basic spices, and herbs, ensuring it remains light yet full of flavor. Be a little extra and top it off with pumpkin seeds, basil, and a sprinkle of cashew parm. Say a little prayer and enjoyy!! Follow for more enjoyable meals on ekadashi.
Ingredients
1 pack of vine ripe tomatoes
2 Carrots, peeled, and roughly chopped
1/2 red bell pepper
1 jalapeno (do half if spice is not your thing)
1/2 head of cauliflower
1/3 cup cashews (unsalted)
2 tbsp olive oil
1 tsp cayenne pepper (adds heat, omit if spice is not your thing)
2 tsp paprika
Celery salt to taste
Black pepper to taste
1 tbsp Italian seasoning
4-6 leaves of chopped basil
1 tsp red crushed pepper (optional)
3 cups of water
2 tsp ginger paste
1 tbsp cashew powder
2 tbsp nutritional yeast
Cashew Parm:
1 tbsp cashew powder
1 tsp nutritional yeast
1 tsp celery salt
Preparation
Wash, prep, cut, and toss all the veggies(tomatoes, carrots, cauliflower, jalapeno, & bell pepper) into a baking pan
To that add in 1 tbsp olive oil as well as the spices: paprika, Italian seasoning, celery salt, black pepper, cayenne pepper and red crushed pepper. Give everything a really good toss
Place the baking tray in the oven at 450 F for about 20-30 minutes or until the veggies have a nice little char to it
Once baked, take out the tray from the oven, let it cool down to room temperature. Peel off the skin of the bell pepper
After baking Place all the contents of the baking tray including the residual liquid formed into a blender & blend till desired consistency. I like my soup to have a little texture so don't blend too much. If you like to have a rich smooth velvety texture, add a few ice cubes while blending.
Finish the soup off on the stove by heating a pot on medium high heat, add 1 tbsp of olive oil, chopped basil, and ginger paste. Cook this for about a minute
Toss in the blended soup mixture, water, cashew powder, nutritional yeast, and mix really well
Serve warm, top it off with a chopped pumpkin seeds, cashew parm, and basil. Say a little prayer & enjoyyy!!
Cashew Parm Instructions:
In a small mixing bowl, take 1 tbsp cashew powder, 1 tsp nutritional yeast, and 1 tsp of celery salt and mix really well.
If you don't have cashew powder, in a food processor take 1/3 cup cashews, 1 tbsp of nutritional yeast, 1 tbsp of celery salt and blend till you get parm like texture
Store extra in a air tight glass container or a zip lock bag and place it in the fridge
You can use cashew parm on any meal you would like soups, salads, pasta, toast, you name it!!