Creamy tomato soup with spinach & ricotta ravioli

Delicious and packed with wholesome veggies!

This recipe is vegan and yields 4 servings.

Ingredients:

1 tbsp extra virgin olive oil
1 brown onion, chopped
2 garlic cloves, chopped
800g can whole peeled tomatoes
1 large potato, peeled, diced
2 cups vegetable stock
1 tsp dried oregano
1 cup almond milk
300g packet vegan spinach and ricotta ravioli
150g baby spinach plus extra to serve
Extra virgin olive oil, to serve
Fresh basil leaves, to serve

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Add tomato, potato, stock and oregano. Bring to the boil. Cover. Reduce heat to medium. Simmer for 20 minutes.

Step 2

Remove from heat. Add almond milk. Using a stick blender, carefully blend mixture until smooth. Keep warm.

Step 3

Cook pasta following packet directions. Drain. Add spinach to soup. Stir until starting to wilt. Divide soup among serving bowls. Add pasta. Season with pepper. Drizzle with a little extra oil. Serve topped with basil and extra spinach.