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SPICY COCNUT & TOMATO SOUP

SERVES: 4

INGREDIENTS:
  • 1 tbsp Garlic infused oil
  • 5 Spring Onions – green ends only - finely sliced
  • Thumb sized piece of Ginger - minced
  • 2 tsp Ground Cumin
  • 1 Red Chilli – finely chopped
  • 1 tsp Ground Coriander
  • 400ml Tinned Tomatoes
  • Salt & Pepper to taste
  • 200ml Coconut milk
  • 1 tbsp Tomato Puree*

    • *Ensure there is no onion or garlic in the ingredients.

    METHOD
    1. Heat the Garlic infused oil in a large pot over low-medium heat.
    2. Add the Spring onion to the pan and cook, stirring frequently, for about 2 minutes. Add the ginger and cook for another minute.
    3. Stir in the cumin and fresh chilli, season with salt and pepper. Add the canned tomatoes and vegetable stock.
    4. Cover and bring to a low boil. Reduce and simmer for half an hour, then turn off the heat and add the coconut milk.
    5. Blitz until very smooth, we use a stick blender. Season to taste and enjoy!
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