Tomato and Coconut Soup
Background
I remember as a child thinking that soup meant tomato soup - in particular Heinz from a tin - and I loved it, probably because it was laden with sugar specifically to appeal to youngsters. I like to think my taste has developed since then and I find thisΒ Tomato and Coconut Soup rather more sophisticated but it's still simply deliciousΒ for kids of all ages!
Ingredients
- 3 Tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1.2 Kg tomatoes (halved if not baby)
- 750 ml vegetable stock
- 2 Tbsp soy sauce
- 2 Tbsp rice
- Β½ tsp of Italian herbs
- Salt (optional) & ground black pepper to taste
- 120 ml coconut milk
- Sugar (optional) to taste
- Garnish: Fresh mint or basil
Instructions
- Heat the oil in the pressure cooker pan. When hot, add the garlic, onion & carrot. Stir, lower heat & sautΓ© for 5 minutes.
- Meanwhile halve the tomatoes (not needed if they're mini ones). then add to pan. Saute, stirring occasionally, for another few minutes.
- Add the stock, soy, rice & seasoning and bring to the boil. Cook under pressure for 5 minutes then turn off the heat and allow to depressurise naturally.
- Remove the lid and pour in the coconut milk. Use a hand-held blender to create your desired consistency - at this point, if you wish, you can add sugar to your taste. Reheat as necessary before garnishing and serving.
Tips
- If you don't have a pressure cooker you'll need to simmer in a heavy-bottomed pan for about 20 minutes stirring regularly.
- If you have no coconut milk, and dairy is not a concern, normal cream is fine instead.
Categories
- Meal Type: - Everyday - Lunch - One Pot - Pressure Cooker - Quick & Easy - Soup - Supper
- Ingredients: - Herbs & Spices - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Nut Free - Vegan
- Skill Levels: - Easy - Moderate
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