2heaped tbspcoconut yoghurt (swap for other yoghurt or leave it out)
First slice your onion and garlic
Heat your pan on a medium heat, add in a glug of olive oil, the chopped onion and garlic along with 1 tbsp dried basil and fry until the onion softens (2 minutes)
Now pour in your passata, 1 heaped tsp veg stock powder and 2 heaped tbsp coconut yoghurt and stir
Simmer for a few minutes so the flavours combine
If you prefer a chunkier texture, the soup is ready. For a smooth soup, whizz with a hand blender or transfer to large food blender and blend until smooth. Season to taste!
Storage: Keep in a sealed container in the fridge for a couple daysFreeze: Allow to cool and freeze down for another daySubstitutes: Swap the passata for 2 cans of chopped tomatoes and the coconut yoghurt for other yoghurt or leave it out