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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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

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
  • ½ tsp of Italian herbs
  • Salt optional & ground black pepper to taste
  • 120 ml coconut milk
  • Sugar optional to taste
  • Garnish: Fresh mint or basil

Method
 

  1. Heat the oil in the pressure cooker pan. When hot, add the garlic, onion & carrot. Stir, lower heat & sauté for 5 minutes.
  2. Meanwhile halve the tomatoes (not needed if they're mini ones). then add to pan. Saute, stirring occasionally, for another few minutes.
  3. 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.
  4. 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.