Tomato Soup and Grilled Cheese Hummus Quesadilla
[Vegan]

Tomato Coconut Soup

1. Add a tablespoon or two of olive oil to large a dutch oven or stock pot and sauté celery and onion until tender – 7 to 10 minutes.
2. Stir in oregano, cinnamon and whole bay leaf.
3. Add can tomatoes. Turn up heat and simmer for 5 minutes.
4. Stir in can of coconut milk. Remove bay leaf. Blend with hand held wand blender in pot or carefully add to jar blender until smooth. As hot liquids expand in blender, be very careful. Return to original pot if jar blender was used, otherwise keep warm on low heat until ready to serve. Add salt and pepper to taste.

Hummus Quesadilla

1. Spread a few tablespoons of hummus over ½ chapatti or tortilla and fold in half.
2. Heat a large skillet over medium heat until a drop of water skitters over it. Place tortilla or chapatti on dry skillet and leave for a few minutes until lightly browned. Turn over and brown on other side. Place on cutting board and cut into 4 wedges.
3. Serve immediately. Bon Appetit!