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🍲 Creamy Coconut Tomato Soup with Snow Peas

285 kcal · 30 min · 4 servings

Ingredients

• coriander leaves
• sunflower seeds
• wild rice mix
• 800 g tomatoes
• 1 shallot
• 1 clove of garlic
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp sunflower oil
• 500 ml vegetable broth
• 200 ml coconut milk
• 150 g snow peas
• 1 pinch brown sugar
• salt
• lime juice

Instructions

1. 1. Heat a pot with a little oil over medium heat.
2. 2. Wash the chili pepper, remove the seeds, and chop it into small pieces.
3. 3. Peel the shallot and garlic, then finely chop both.
4. 4. Add the ginger, shallot, garlic, and chili to the pot and sauté them briefly.
5. 5. Deglaze the mixture with the vegetable broth and coconut milk.
6. 6. Blanch the tomatoes with boiling water, shock them in cold water, and peel off the skin.
7. 7. Quarter the peeled tomatoes, remove the core, and dice them.
8. 8. Add the diced tomatoes to the soup and let it simmer on low heat for about 20 minutes.
9. 9. Wash the snow peas, remove the stems, and cut them diagonally in half.
10. 10. Puree the soup finely with a hand blender.
11. 11. Check the consistency: add more broth if needed or let it reduce further.
12. 12. Add the snow peas to the finished soup and warm them through briefly.
13. 13. Ladle the soup into bowls.
14. 14. Serve the soup garnished with fresh coriander, roasted sunflower seeds, and rice.

Nutrition per serving

• kcal: 285
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 22 g