Tomato and Tamarind Soup
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.
By Valentina Concordia
Valentina is our Food Editor, 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.