Our preferred soup to crouton ratio is 50/50, we invite you to do the same.
2 tbsp olive oil
1 shallot, finely diced
3 cloves garlic, finely chopped
1 tsp cumin
1 tsp coriander
2 x 400g good quality chopped tomatoes (we used mutti)
200g vegetable stock
½ tsp salt
1 tbsp tamarind paste
4 tbsp coconut yoghurt
250g sourdough, torn into 1 inch chunks
3 tbsp olive oil
2 cloves garlic, finely sliced (optional but yummy)
¼ tsp salt
Sauté the diced shallot and garlic in 2 tbsp olive oil over medium, for 6-7 minutes until translucent. Add the cumin and coriander and stir to combine, followed tomatoes, vegetable stock, salt and tamarind paste.
Simmer for 20-25 minutes and then blend for 2-3 minutes, until fully smooth. Serve topped with a spoon of coconut yoghurt, a drizzle of olive oil and croutons (recipe below).
To make the croutons, heat the oven to 180˙C. Spread the torn bread on a baking tray, topped with sliced garlic, olive oil and salt salt. Toss to combine and then bake for 10-12 minutes, until golden and crispy.