ZENB Roasted Tomato & Coconut Soup

SERVES 6

PREP TIME 5 minutes

COOK TIME 40 minutes

TOTAL TIME 45 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 252g
Servings: 6

Calories: 170

Amount per Serving*% Daily Value
Total Fat13g17%
Saturated Fat4g20%
Sodium460mg20%
Carbohydrates13g5%
Dietary Fiber3g11%
Total Sugar6g
Protein2g
Vitamin A 6%
Vitamin C 10%
Calcium 36mg 2%
Iron 1mg 6%
Potassium 376mg 8%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Using ZENB Sweet Carrot and Tomato Marinara Pasta Sauce, this gluten-free soup recipe delivers on taste appeal. Combining vegetables, coconut milk, and spices provide a delicious taste with a good source of fiber.

INGREDIENTS

  • 1 tablespoon olive oil
  • 5 plum tomatoes, seeded, chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
  • 1-1/2 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh cilantro

INSTRUCTIONS

1.

Heat oil in large heavy bottom pot on medium-high heat. Add tomatoes; cook 7-8 minutes, stirring occasionally, until softened and lightly browned. Add onions, garlic and salt; cook 3-5 minutes until softened.

2.

Stir in ZENB Sauce, broth, coconut milk and cayenne; bring mixture to a boil. Reduce heat to low; simmer 15-20 minutes or until vegetables are tender.

3.

Transfer half the soup to blender jar. Blend 1 minute until smooth. Repeat with remaining soup. Sprinkle with cilantro before serving.

Tasty Tips

Garnish soup with toasted sliced almonds for crunch.

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