Tomato and Coconut Soup
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 this Tomato and Coconut Soup rather more sophisticated but it’s still simply delicious for kids of all ages!
Ingredients
Method
- Heat the oil in the pressure cooker pan. When hot, add the garlic, onion & carrot. Stir, lower heat & sauté 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.