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15 • mins • prep • + • chilling
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4 • serves •
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Cold Cannellini, Capsicum and Tomato Soup

5/5 (2)



  • Step 1.

    Blend the chopped tomatoes, cannellini beans, capsicum, apple cider vinegar, garlic, parsley, smoked paprika and chilli powder in a blender until smooth.

  • Step 2.

    Gradually pour in the extra virgin olive oil with the motor running until well combined. Season with salt and pepper to taste.

  • Step 3.

    Transfer the soup to a bowl, cover and place in the fridge for 2-3 hours (or overnight) to chill.

  • Step 4.

    Once chilled, ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil, capsicum, turmeric tamari roasted almonds and parsley.

  • Step 5.

    Serve immediately and enjoy!

  • Serving Suggestion

    Delve into your delicious soup with toasted bread or top with crispy tofu cubes for a gluten free option.

Chantal Organics Products used

Chopped Tomatoes
Cannellini Beans
Turmeric Tamari Roasted Almonds
Apple Cider Vinegar
Extra Virgin Olive Oil

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