Ingredients:

• 1 onion, chopped
• 1 clove garlic, minced
• ½ dried chilli, seeds removed, minced
• 1 tbs olive oil
• 6 1/2 – 7 cups fresh tomatoes, diced
• 2 cups low sodium vegetable broth
• 1 cup plain non-fat Greek yogurt
• 3/4 cup cashew milk

Method:

1. In a large pot, add olive oil and sauté onions for 3-5 minutes over medium heat
2. Add garlic and chili and sauté for another minute
3. Stir in diced tomatoes and add all of the vegetable broth
4. Simmer on low for about 5-8 minutes staring constantly, season with salt and pepper
5. Pour into a high speed blender, add the yoghurt and blend until you’ve reached the desired texture
6. Beat the cashew milk into a foam using a hand-held blender
7. Top soup with cashew foam and enjoy