Creamy Tomato and Cardamom Soup

Written By Georgie Spurling

Serves: 4

Prep: 5 mins

Cook: 30 mins


VG

METHOD:

Gently fry onion in olive oil for 5 mins until soft using a large, heavy based saucepan

Meanwhile prepare the cardamom pods - crack them by smashing each pod with the flat blade of a kitchen knife using the heel of your hand to release the aroma

Add the cardamom, tomatoes and coconut cream to the pan and stir until all the ingredients are mixed and bring to the boil

Gently simmer on medium heat for 20 minutes

Take off the heat and allow to cool a bit

Remove any whole cardamom pods

Blend until smooth

Season with salt and pepper to taste

INGREDIENTS:

  • 1 onion, finely chopped

  • 1 tbs olive oil

  • 10 cardamom pods

  • 2 tins chopped tomatoes

  • small tin (160ml) Coconut Cream

  • 300ml vegetable stock

  • handful fresh flat leaf parsley or basil 

TIPS: Sprinkle over some roasted pumpkin seeds for added crunch and swirl in a spoonful of natural yoghurt

Can be stored in fridge for up to 3 days or frozen


Georgie Spurling
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