Navigation Bar

Wednesday, 9 September 2015

Vegan Cream of Tomato Soup Recipe -- Ariel Cooks


If you are currently in the UK like me you would have most definitely noticed it is not summer anymore. This means autumn and winter is on the way bringing along with it the comfort food. This doesn't mean however you need to give up on healthy options.

This creamy healthy tomato soup is vegan, low in calories and fat but tastes delicious and indulgent! It is very easy to make and requires almost no effort. This recipe would also be fantastic in a slow cooker as once in the pan requires no further input, perfect for when you come in from the cold and don’t want to spend your evening slaving away over a hot stove.



Ingredients:
·         550g of tomatoes
·         1 stick of celery
·         3 spring onions
·         1 large onion or 2 medium
·         Stock cube of choosing
·         50g of creamed coconut (in solid form)
·         Optional - Chilli flakes

Method:
1.       An optional first step is to blanch your tomatoes and remove the skin, I personally didn’t as I was feeling lazy and don’t mind the texture this adds to the soup. However if you desire a smooth silky texture do follow this step. To blanch simply pour boiling water over your tomatoes in a heat proof bowl once you see the skins start to peel away pour very cold water over the top and peel off the skin using your fingers, it should come away very easily with no resistance.
2.       Slice your tomatoes in quarters and remove the inner stalk at the top, cut the rest of your veggies, this doesn’t have to be neat or particularity small as the soup will be blended.
·         Top tip! When cooking with spring onions, make sure you wash them thoroughly as often the top parts can have hidden grit in.
3.       Put all vegetables in the pan and crumble any stock cube of your choice over the top, pour in boiling water till it is level with the top of the veg. You don’t want to over fill on water as the tomatoes will condense down and you will be adding some coconut milk at the end.
4.       Let the soup simmer away for 30 minutes, try not to let the water boil as this will affect the end taste.
5.       Prepare the creamed coconut by mixing 50g of the solid product with 150ml of boiling water, stirring till smooth.
6.       Once the 30 minutes is up add the coconut mixture, blend and enjoy!


This soup is 100% vegan and should serve 2-4 people depending on whether it is being used as a main meal or starter.

Happy cooking!

Ariel