Silky Coconut-Tomato Soup

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 

vegetable stock 

2 x 400ml/14fl oz cans of 

coconut milk 

juice of 1⁄2–1 lime 

1 small handful of fresh coconut 

chunks 

a few chives, to garnish 

sea salt and freshly ground black 

pepper 

 

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 

200ÅãC/400ÅãF/Gas 6. 
 

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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