Thanks to the addition of lime juice and coconut milk, this smooth, complex take on a classic tomato soup—from Heather Whinney’s Virtually Vegan—will warm you up and transport you to the tropics this winter.
What you need:
For the soup:
1 tablespoon olive oil
1 medium onion, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, finely chopped
1 teaspoon grated nutmeg
8 tomatoes, roughly chopped
1 tablespoon tomato paste
5 cups vegetable stock
2 (14-ounce) cans coconut milk
Juice of 1 lime
¼ cup fresh coconut chunks
¼ tablespoon chopped chives, to garnish
For the toast:
2 slices sourdough bread
1 tablespoon olive oil
2 large garlic cloves, halved
What you do:
- In a large saucepan over medium heat, warm oil. Add onion and cook 2 minutes, or until softened. Add garlic, salt, and pepper, and cook one minute more. Add nutmeg, tomatoes, and…