Green Tomato Soup [vegan]

Name: Green Tomato Soup [vegan]
Prep time: 10 min
Total time: 25 min
Ingredients: 500g green tomatoes [1.1 lbs]; 300g cauliflower [10.5 oz]; 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; 400g can cannellini beans [14oz]; 250ml water [US 1 cup] - depending on desired consistency; 1 tsp sugar (optional) - depending on acidity of tomatoes; TOPPINGS:; shredded coconut (optional)

Published on October 24, 2018 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

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 some day).

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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

500g green tomatoes [1.1 lbs]
300g cauliflower [10.5 oz]
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
400g can cannellini beans [14oz]
250ml water [US 1 cup] - depending on desired consistency
1 tsp sugar (optional) - depending on acidity of tomatoes
TOPPINGS:
shredded coconut (optional)

Instructions

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.