Vegan Tortellini Soup is yummy and easy to prepare. Furthermore, the vegan tortellini soup is a great optimizer for cold weather. Moreover, the taste of this soup is amazing, and it is very flavorful.
Ingredients:
- Garlic cloves: 5-6.
- Onion: 1.
- Vegetable broth: 6 cups.
- Olive oil: 1 tbsp.
- Coconut milk: 14 oz.
- Chickpeas: 14 oz.
- Carrots: 3.
- Cheese tortellini: 9 oz.
- Bay leaves 2.
- Olive oil: 1 tbsp.
- Thyme: 1 tbsp.
- Chickpeas: 14 oz.
- Spinach: 2 cups.
To serve:
- Lemon wedges.
- Parsley.
Instructions:
- Add the bell pepper, onion, celery stalks, carrots, and pepper to a big saucepan of heated olive oil or water.
- For five minutes per side, sauté.
- After adding the bay leaves, savory thyme, and chickpeas, cover with the stock and simmer for an additional fifteen minutes.
- Add sauce tortellini: Cook the pasta for approximately four to five minutes, or as directed on the tortellini package.
- Stir the arrowroot into the soaked coconut milk.
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