Per serving (553g)
Calories 667, Fat 33g, Saturates 2.8g, Sugars 22g, Salt 1.3g
Place all the ingredients for the soup, except the fresh basil, into a slow cooker. Cook on high for 4-5 hours.
To make the almond ricotta, pulse all the ingredients in a high-speed blender until fairly smooth. Chill until needed.
Season the soup to taste and serve hot, ladled into bowls with a spoonful of almond ricotta and some fresh basil sprinkled over.
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