Name: Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This easy vegan soup is packed with vegies and will be on the table in just 45 minutes. 

How to make Creamy Vegan Tomato Soup With Spinach And Ricotta Ravioli Recipe

Lucy Nunes

Crawler

Italian

<p>This easy vegan soup is packed with vegies and will be on the table in just 45 minutes. </p>

Vegetarian

Vegan

Extra virgin olive oil

Brown onion,  chopped

Garlic cloves chopped

Can Whole Peeled Tomatoes

Large potato,  peeled,  diced

Massel vegetable liquid stock

Dried oregano

Almond milk

Packet vegan spinach and ricotta ravioli

Baby spinach

Baby spinach,  plus extra to serve

Extra virgin olive oil,  to serve

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Add tomato, potato, stock and oregano. Bring to the boil. Cover. Reduce heat to medium. Simmer for 20 minutes. 

step 1

Remove from heat. Add almond milk. Using a stick blender, carefully blend mixture until smooth. Keep warm. 

step 2

Cook pasta following packet directions. Drain. Add spinach to soup. Stir until starting to wilt. Divide soup among serving bowls. Add pasta. Season with pepper. Drizzle with a little extra oil. Serve topped with basil and extra spinach. 

step 3

Taste