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5min read

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.

MORE GREAT READS

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious ready meals here.
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