Creamy vegan tomato soup with spinach and ricotta ravioli recipe

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until softened. Add tomato, potato, stock and oregano. Bring to the boil. Cover. Reduce heat to medium. Simmer for 20 minutes.

Step 2

Remove from heat. Add almond milk. Using a stick blender, carefully blend mixture until smooth. Keep warm.

Step 3

Cook pasta following packet directions. Drain. Add spinach to soup. Stir until starting to wilt. Divide soup among serving bowls. Add pasta. Season with pepper. Drizzle with a little extra oil. Serve topped with basil and extra spinach.