Silky and smooth, this Green Tomato Soup has a lovely creamy texture.
![Green Tomato Soup with Spoon [vegan] The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/11/Green-Tomato-Soup-with-Spoon-vegan-The-Flexitarian-v83.png?resize=768%2C1152)
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.
If you find yourself with too many green tomatoes, don’t forget that you can still ripen them indoors. A quick and easy trick is to place them with some bananas or apples. Both emit ethylene gas which is known to speed up ripening. In fact, as most fruits and vegetables are often harvested unripe, ethylene gas is used commercially to speed up the process.
How to make this green tomato soup
This is a very straightforward recipe where the green tomato and cauliflower are cooked with onions, garlic, garam masala curry powder, cumin, coriander and grated ginger and let to simmer in vegetable stock for around 20 minutes.
When the vegetables are cooked, I add some cannellini beans to make this soup extra creamy. Everything is then blended to the desired consistency using a handheld blender.
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.
- 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.
Here are more tomato recipes you may like to try:
I hope you enjoy this green tomato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
![Green Tomato Soup with Spoon [vegan] The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2018/10/Green-Tomato-Soup-vegan-©-The-Flexitarian-Annabelle-Randles-v82.jpg?fit=167%2C250&ssl=1)
Green Tomato Soup [vegan]
Equipment
- large saucepan
Ingredients
- 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)
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.
Nutrition
I cannot wait to see your posts!
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