Vegan Tomato Soup

2 tablespoon vegetable oil
1 onion, finely diced
3 cloves garlic, chopped
2 tablespoons flour
3 cups vegetable broth
28 oz. canned diced tomatoes
1 teaspoon sugar
salt & pepper
3/4 cup almond milk

Sautee the onion & garlic. When the onion is translucent, add the flour and stir for one minute. Then add the broth, tomatoes, and sugar. Bring to a boil; then simmer for 20 minutes. Serve, topped with a few bits of parsley. Serve with crusty bread!

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Published by

terimuso

Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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