Because of the addition of lime juice and coconut milk, this easy, complicated tackle a traditional tomato soup—from Heather Whinney’s Just about Vegan—will heat you up and transport you to the tropics this winter.
What you want:
For the soup:
1 tablespoon olive oil
1 medium onion, finely chopped
½ teaspoon salt
¼ teaspoon floor black pepper
2 garlic cloves, finely chopped
1 teaspoon grated nutmeg
8 tomatoes, roughly chopped
1 tablespoon tomato paste
5 cups vegetable inventory
2 (14-ounce) cans coconut milk
Juice of 1 lime
¼ cup contemporary coconut chunks
¼ tablespoon chopped chives, to garnish
For the toast:
2 slices sourdough bread
1 tablespoon olive oil
2 massive garlic cloves, halved
What you do:
- In a big saucepan over medium warmth, heat oil. Add onion and cook dinner 2 minutes, or till softened. Add garlic, salt, and pepper, and cook dinner one minute extra. Add nutmeg, tomatoes, and tomato paste, and stir. Improve warmth to medium-high and stir in inventory and coconut milk.
- Convey soup to a boil, then cut back warmth and simmer gently, partially lined, for 20 minutes. Add lime juice. Whereas the soup is cooking, preheat oven to 400 levels.
- Onto a baking sheet, add coconut chunks and roast 7 minutes, or till golden. Shred coconut with a pointy knife into effective shards. Put aside.
- Warmth a griddle pan over excessive warmth. Brush bread slices with olive oil and grill both sides till char marks seem. Rub warmed bread garlic cloves.
- Ladle soup into serving bowls, prime with shredded toasted coconut and chives, and serve with garlic toast.
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