A few weeks ago I bought a coconut and was not sure what to do with. My landlady dropped in one day and suggested that I grate it and then it could be added to pretty much anything. And so I did just that. For a week I ate coconut soups, stews, veggies with toasted coconut and sweetened coconut desserts. I also had the brilliant idea to add the coconut to a tomato soup. Coconut milk works wonderfully in stews and curries, so what about the coconut flesh? It was a delightful surprise. The soup becomes mildly creamy, yet the coconut retains its firmness, almost like an al dente pasta.
This is a recipe for an easy tomato vegetable soup with a magical coconut bonus!
For 5 servings
- 6 roma tomatoes, diced
- 1/2 coconut, shredded
- 1 cup cabbage, shredded
- 3 cloves of garlic, chopped
- 1 tbsp fresh ginger, chopped
- 1 tsp cumin seeds
- handful of fresh cilantro leaves
- 1 tbsp fresh turmeric, chopped
- 1L water
- *salt to taste
Add all ingredients to a large soup pot and simmer for 20-30 minutes until the water is infused with flavour. *Because there is no broth or bouillon in this recipe, you may want to constantly taste the soup so that it is salted to your liking. (Bouillon is not necessary when making soup.)
*Image courtesy Flickr creative commons.