What you need:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
a pinch of freshly grated nutmeg
8 tomatoes, roughly chopped
1 tbsp tomato pur.e/paste
1.2 litres/40fl oz/5 cups hot
2 x 400ml/14fl oz cans of
juice of 1⁄2–1 lime
1 small handful of fresh coconut
a few chives, to garnish
sea salt and freshly ground black
For the toast
chunky slices of sourdough or Apple
Soda Bread (see page 40)
a drizzle of olive oil
1–2 large garlic cloves, halved
What you do:
1 Heat the oil in a large saucepan, add the onion and cook
for 2–3 minutes until soft. Add the garlic, season with salt
and pepper and cook for a minute more. Sprinkle in the
nutmeg, add the tomatoes and tomato pur.e/paste and stir
to coat. Raise the heat and add a little stock, bubble it for a
minute, then add the remaining stock and the coconut milk.
Bring it all to the boil, then turn the heat down and simmer
gently, partially covered with a lid, for about 20 minutes.
2 Squeeze in a little lime juice, taste and season some more
if needed. While the soup is cooking, preheat the oven to
3 Put the coconut chunks on a baking/cookie sheet and cook
for about 6–8 minutes, or until golden. Or you could toss
them in a hot griddle pan for a few minutes until golden and
toasted. Shred the coconut carefully with a sharp knife into
fine shards, then leave to one side.
4 Heat a griddle pan to hot. Drizzle the sliced bread with
olive oil and rub with garlic. Put them in the griddle pan and
cook for about 5 minutes on each side until char lines appear.
Rub the bread with more garlic and add a sprinkling of salt.
5 Transfer the soup to serving bowls, top with toasted
coconut and a few chives and serve with the garlic toast.
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