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5min read
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Tomato and Tamarind Soup

by Valentina Concordia

5min read

Our preferred soup to crouton ratio is 50/50, we invite you to do the same.

Prep Time

5mins

Cook Time

30mins

Makes

4servings

Ingredients

Soup

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 

Croutons 

250g sourdough, torn into 1 inch chunks 
3 tbsp olive oil
2 cloves garlic, finely sliced (optional but yummy)
¼ tsp salt

Method

STEP 1

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.

STEP 2

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).

STEP 3

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.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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