Here’s what my poorly daughter and I had for a quick hot lunch today. Did you know it’s ‘meat free week’ this week? Well, I’ve just found out and I’m going to try and post a recipe on the blog every day in honour of this ‘taking stock of how much animal produce we consume’ time. The best thing about these sort of ‘fasts’ is not the holier-than-thou depravation but the gradual realisation of an unnecessary imbalance in our consuming. Give it a go and see what you learn. Liz x
This is one of those embarrassingly simple recipes you dread to share. It’s one of our most requested soups at the cafe but we only make it when we really have no fresh veg left at the end of the week. It’s also great to make when we’re in a rush. Please don’t dismiss this recipe, it’s like a vegan version of cream of tomato soup and absolutely delicious!
1 medium onion
2 garlic cloves
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tin tomatoes
1 tin coconut milk (or use half if you prefer it less creamy)
Salt and plenty of freshly
ground black pepper – to taste
Spinach, kale or chard
A handful of cooked chick peas
Fresh coriander or basil
If you are in a real hurry or just feeling particularly lazy you can easily get away with leaving out the onion and garlic. You will need a medium pot. Peel and finely dice the onion and sauté it in the oil on a medium heat until soft and golden. Crush in the garlic cloves. Add the ground spices and give it a stir.
Empty in the tin of tomatoes. Half fill the tin with water, swirl it about a bit to get any tomatoey juices that have been left behind and pour that into the pot too. Give it a good stir and simmer for a few minutes.
Then scrape in the tin of coconut milk. Give the soup a good stir and season with salt and pepper. Bring the soup back to a simmer and taste. Add more seasoning or water if you think it’s necessary. Blend the soup until smooth using a handheld stick blender.
Return the pan to the heat. If you would like to add some sliced greens or chick peas do it now whilst you are bringing the soup back up to temperature. The greens will only take a minute or two to wilt.
Serve immediately with some crusty bread, another good grind of black pepper and a generous sprinkle of fresh herbs.