Good morning here me will give you a recipe vegan light lunch - tomato soup + salad which is delicious The way making it is very not too difficult. You just need to be careful to get results from vegan light lunch - tomato soup + salad which has aroma and taste that can evoke our tastes.

So that the result of vegan light lunch - tomato soup + salad, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare vegan light lunch - tomato soup + salad delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required in prepare

1. Prepare 200 g tomato purée (or quantity to taste)
2. Use 1 tbsp olive oil
3. Prepare 1-3 tsp oregano
4. Use to taste salt
5. Prepare 1 carrot (grated)
6. Take 1/2 cucumber
7. Prepare 1/2 onion
8. Take 1 small can sweet corn
9. Take 1 small can green peas
10. Prepare 5 leaves lettuce and/or cabbage
11. Prepare to taste (any other vegetable you would like to add, for example tomatoes or lentils)
12. Prepare 1 handful black olives

Sabich Sandwich With A Twist by Amanda from My Goodness Kitchen Pin it! Vegan Mexican Chopped Salad by Elena from Happy Kitchen Rocks Pin it! This creamy yet light vegan salad is full of bright, herby goodness. On its own, it's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw.

Instructions to make Vegan light lunch - Tomato Soup + Salad:

1. For the soup: heat the tomato purée in a small pot on medium heat until warm, add the olive oil, oregano and salt, mix, taste and add salt and oregano to taste. If the purée is too thick, add a few spoonfuls of water, then olive oil, salt and oregano to balance it out. (leaves of basil are also welcome!).
2. For the salad: grate the carrot, thinly slice the cabbage and/or lettuce leaves, dice the cucumber, onions. Mix all the remaining vegetables. Add salt, vinegar (or lemon juice) and olive oil to taste.
3. Enjoy with a piece of toast and orange juice for best experience! :b
4. Done and ready to serve!

You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. By puréeing half of the black beans in this soup, it has a delightfully creamy texture but with plenty of vegetable pieces to even it out.

relatives or to be creations for you who want to selling food. Congratulations enjoy