Bean and tomato cream soup, with croutons and a decorative line of vegan cream.
The yummy taste of 5 garlic cloves,an onion, and lime leaves, bay leaves and thyme, as well as black pepper and a "Chinese spices mix", makes it really full of flavour. I used both tomato pulp amd pelati with all of the juice. The 800g, two cans, of tomato , to me, make it bright and fresh in taste.
I was inspired by a Tuscan white bean and tomato soup, but had no white beans, the mix that I have (thinking these are pinto and barlotti, but not sure)and saw a number of versions, with kale and spinach...but opted for this simple variation.
Loving this new to me gluten free sourdough buckwheat bread, for the croutons.
Will leave it to cool down and refrigerate, quite certain it will be lovely cold as well.