Potato, tomato and coconutmilk soup

Person Author: Maaike Calender October 5, 2015 Posted No Tags Comment No Comments

potato-tomato-soup

Are your tomatoes struck by blight(ling) (little joke there  because mine were and it isn’t really funny…I know how you feel !)

If you’re collecting your last tomatoes and potatoes, youmight try this soup and batchcook it even and freeze it for when you want some of this delicious soup.

For about 10 cups you’ll need:

3 potatoes cubed

1 kilo of tomatoes (preferribly red) chopped

1 leek chopped

1 big carrot diced

2 stalks of celery chopped

2 cubes of chicken stock

2 cloves of garlic

1 chilli pepper

1 can of coconut milk or cream

1 liter of water

Butter for the pan

1 small can of tomato puree or 2 tbsp

Salt and pepper

 

 

Method:

potato-tomato-soup01

 

Melt butter in a souppan, soften the leek, carrot, celery, garlic, chillipepper and potatoes for  about 5-8 minutes on low heat, season to taste.

Add the tomatoe puree and cook for 1 minute.

potato-tomato-soup02

Add the tomatoes and the stock and cook fora bout 10 minutes or until the vegetables are all soft.

Remove the chillipepper from the soup.

Then  transfer to a blender (in batches if needed) and  blend to a fine puree.

Return the soup to the pan and add the coconut cream and warm through, check the seasoning.

Recipe and photos gardeninglady

 

 

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