Mexican-Style Tomato Soup

This Mexican-style tomato soup is perfect if you want a healthy, warm, comforting meal and just have 15 or 20 minutes to cook.

2 tbsp extra virgin olive oil
½ red chili pepper
2 cloves of garlic
1 onion
A handful of fresh cilantro
1 10-ounce can Piquillo peppers or roasted red peppers (290 g)
1 14-ounce can chopped tomatoes (400 g)
1 tsp ground cumin
½ cup coconut milk (125 ml)
Sea salt and black pepper to taste
Serve with lime, tortilla chips and chopped veggies (I added red chili pepper, cilantro, cherry tomatoes and red onion)

View the full recipe at Simple Vegan Blog →