Monday 27 February 2017

Tomato and ginger soup

 vegan, GF
👬6,🕝20min + 45 min cooking

As we go through the final weeks of the cold season, no better way than to make the most of it than with some soups. I have recently grown to like soups because not only are they warming, but they make the perfect appetizer and are so nutritious.

2 tbsp olive oil
2 large white onions
3 celery stalk
5 garlic cloves
2x400g tins of chopped tomatoes
500ml good quality vegetable stock
100g red lentils
100g coconut butter
5-7cm fresh ginger
2 tsp turmeric
1 tsp ground cumin
sea salt and pepper for taste
coriander for serve


Heat the oil in a large pot or pan over a medium high heat. Add the onion and garlic and fry until fragrant and translucent, about 5 minutes. Add in the celery and fry for further 3-4 minutes.

Tip in the tinned tomatoes, the red lentil and stock. Stir thoroughly and allow the mixture to boil for about 25 min.

Turn the heat down low. Add in the coconut butter, ginger and spices and simmer for 10 min.

Top with roughly chopped coriander.

Recipe is taken from with some modeyfications.

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