Easy to make & vegan
Roast your tomatoes in the oven with some olive oil and freshly chopped sage until they start to blister.
Add in your roasted tomatoes then blend 2 cups worth of the soup until smooth and pour it back into the pot to make the soup creamy.
Stir in your kale and allow to wilt before serving. Top with some lemon zest and freshly chopped parsley.
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