SPICY COCNUT & TOMATO SOUP
SERVES: 4
INGREDIENTS:*Ensure there is no onion or garlic in the ingredients.
METHOD
- Heat the Garlic infused oil in a large pot over low-medium heat.
- Add the Spring onion to the pan and cook, stirring frequently, for about 2 minutes. Add the ginger and cook for another minute.
- Stir in the cumin and fresh chilli, season with salt and pepper. Add the canned tomatoes and vegetable stock.
- Cover and bring to a low boil. Reduce and simmer for half an hour, then turn off the heat and add the coconut milk.
- Blitz until very smooth, we use a stick blender. Season to taste and enjoy!
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