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Ingredients
  • For the Chickpea Croutons:
  • 1 (15-ounce/425-g) can chickpeas, drained and rinsed
  • 1 teaspoon (5 mL) grapeseed oil or melted coconut oil
  • 1/2 teaspoon (2 mL) dried oregano
  • 1/8 teaspoon (0.5 mL) cayenne pepper
  • 1 teaspoon (5 mL) garlic powder
  • 1/4 teaspoon (1 mL) onion powder
  • 3/4 teaspoon (4 mL) fine-grain sea salt or Herbamare
  • For the Tomato Soup:
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 small to medium yellow onion, diced (1.5 to 2 cups/375 to 500 mL)
  • 2 large cloves garlic, minced
  • 1/2 cup (125 mL) raw cashews, soaked (see page 11)
  • 2 cups (500 mL) vegetable broth
  • 1 (28-ounce/793-g) can whole peeled tomatoes, with their juices
  • 1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained
  • 3 to 4 tablespoons (45 to 60 mL) tomato paste
  • 1/2 to 1 teaspoon (2 to 5 mL) dried oregano
  • 3/4 to 1 teaspoon (4 to 5 mL) fine-grain sea salt
  • 1/2 teaspoon (2 mL) freshly ground black pepper, plus more as needed
  • 1/4 to 1/2 teaspoon (1 to 2 mL) dried thyme
  • For serving:
  • Fresh basil leaves
  • Olive oil
  • Freshly ground black pepper
Steps
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