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
