Silky and smooth, this Green Tomato Soup has a lovely creamy texture.
Silky and smooth, this Green Tomato Soup has a lovely creamy texture. Garam masala curry powder gives it a delicious taste.
Every year we find ourselves with a glut of green tomatoes. Instead of throwing them away, we get some to ripe indoors with the help of a few apples. Others are used to make Green Tomato Jam or fried green tomatoes fritters (a recipe I will need to write up someday).
This year I decided to add to my repertoire with this Green Tomato Soup. Tomato soup can be a bit thin so I added cauliflower and cannellini beans to give it a creamy texture. The curry adds some lovely flavours.
You might have to adjust the acidity of the soup with a bit of sugar at the end. I also like to add shredded coconut on top just before serving.
Green Tomato Soup [vegan]
- large saucepan
- 500 g green tomatoes
- 300 g cauliflower
- 2 medium onions
- 2 garlic cloves – crushed
- olive oil
- 2 tsp garam masala curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp freshly grated ginger
- 1 litre of vegetable stock
- 400 g can cannellini beans
- 250 ml water – depending on desired consistency
- 1 tsp sugar (optional – depending on acidity of tomatoes)
- shredded coconut – optional
- Cut green tomatoes and cauliflower in small chunks. Chop onions, crush garlic cloves and grate ginger root.
- Heat some olive oil in a large saucepan. Add chopped onions, crushed garlic cloves, garam masala curry powder, cumin, coriander and grated ginger. Fry gently until onions are soft.
- Add chopped green tomatoes and cauliflower in the pan along with the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.
- When the vegetables are cooked, add washed and drained cannellini beans. Blend the soup to desired consistency, adding water if necessary. Season to taste, adding a little bit of sugar if the tomatoes are too acidic.
I cannot wait to see your posts!