Spicy roast tomato and coriander soup

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With the weather getting a little colder, I am ready to start the habit of having a “pot of soup of the stove” ready for any hungry children/adults. One of my favourite soups is tomato and at the moment they are in abundance.... so here is a really simple roast tomato and coriander soup made with coconut milk to give you a super filling and nutritious meal or snack.  

Spicy roast tomato and coriander soup

(Serves 8-10)

Ingredients

  • About 8-10 ripe tomatoes, sliced into quarters
  • 2 red bell peppers, washed and sliced into chunks
  • 3 cloves of garlic, peeled and chopped
  • 2 tablespoons of olive oil
  • 1 knob of butter
  • 1/1 to 1 tablespoon of harissa paste (leave this out if you don’t like a kick!)
  • Salt and freshly ground black pepper
  • 1 large onion, chopped
  • 425ml of chicken or vegetable stock
  • 1 tin of coconut milk
  • 3 tablespoons chopped coriander

Method

Preheat the oven to 230°C. Spread tomatoes and peppers out on a large roasting tray. Add the garlic and drizzle over 2 tablespoons of olive oil, harissa paste and rub in well. Season generously with some salt and freshly ground black pepper. Place the tray in the hot oven and roast for 30-40 minutes.

As the tomatoes are roasting, put butter in a large pan on a medium-low heat. Add the chopped onion and cook it for 5 minutes until soft. When the onion is cooked, add the roasted vegetables and the juices from the tray as well as the stock to the pan of cooked onions.

Simmer for 5 minutes. Add the coconut milk and coriander and stir to mix and then blend the soup until smooth. Taste and season further if necessary. Enjoy!

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