With more of a vegetable variety than you would normally expect from a tomato soup, Chef Gia Kramer of Gia’s Kitchen’s recipe for Thai tomato soup is a delicious option for vegetarian diners that packs in a good portion of your 5-a-day.
Tangy Thai tomato soup
Good Quality Olive Oil (to coat vegetables for roasting)
Approximately 1.5kg mixed cocktail, roma, cherry and vine tomatoes|
3 Red Onions, quartered
Half a Butternut, skin off and roughly chopped into small chunks
2 Sweet Potatoes, roughly chopped into small chunks
2 Red Peppers, deseeded and roughly chopped
2 Chillies, seeded and chopped
1 piece of Garlic, crushed
½ Cup Coconut Milk
2 Limes, zest and juice
Salt and Pepper
- Combine all the roughly chopped vegetables along with the chilli, garlic and ginger, and coat with olive oil, coconut/palm sugar, salt and pepper and spread evenly onto a roasting tray. Roast in the oven for about an hour at 180°C making sure to toss the veggies every now and then to ensure even roasting.
- Pour all the contents of the roasting tray( veggies and juices) into a big pot and add the stock, coconut milk, lemon zest and juice, and season with salt and pepper. Bring the soup to boil so that the flavours can come together.
- Use a stick blender to blitz the soup until a smooth consistency is reached. Adjust the flavour if necessary but add more salt, pepper, and/or a touch more coconut or palm sugar.
- Top with a couple of torn basil leaves.
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