Creamy Tomato Soup (vegan)

I have to say that creamy vegetable soups are my favorites: you can make it from literally anything, they are filling, delicious and really budget friendly. I once randomly created this soup, but it tasted much better than the tomato soup I used to make before, so I decided to write down the recipe, and since then I always make this version.

4 servings

Ingredients:

• 1/2 onion

• 1 can of tomato

• 1 potato medium sized

• 1/2 small zucchini

• 1 tbsp of oil

• water

• salt and pepper to taste

• 1/2 tsp curry powder

• 1 tsp veggie soup powder

Directions:

Dice the onion and saute it in the oil until it becomes translucent. Cut the potato and zucchini into small cubes (the smaller you cut it the faster it cooks), and add them to the pan as well as the can of tomatoes. Put the spices in and pour water in it until it almost covers the veggies. Cover it with a lid and cook until the potatoes are tender. Blend the soup until it's smooth and add extra water or unsweetened plant milk if needed.

Serve it with bread or some seeds on top, it will be delicious either way.