Serves 1
Directions
- 1Place chopped onion, halved head of garlic, chilies, fresh basil, thyme, cherry tomatoes, and olive oil into a baking dish. Season with salt.
- 2Roast in the oven.
- 3Transfer the roasted garlic, tomatoes, and vegetables into a blender. Add coconut milk and veggie stock. Blend until smooth.
- 4Pour the blended soup into a bowl and swirl in some olive oil, coconut milk, and pesto on top.
Ingredients
- olive oil
- yellow onion, chopped
- head of garlic, whole
- chili
- fresh basil
- thyme
- cherry tomato
- salt
- coconut milk
- veggie stock
- pesto (optional)
Equipment
baking dishblender
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