Vegan Tomato Soup with Coconut Milk and Mango Chutney
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,600 tomato (s), 2 lare cans
- 400 ml coconut milk
- 2 large onions
- 4 cloves garlic
- 300 ml vegetable stock
- 3 tablespoon mango chutney, sweet
- lemon juice
- 2 tablespoon tomato paste
- marjoram
- oregano
- nutmeg
- rosemary
- thyme
- Paprika powder
- pepper
Print Recipe
Pin Recipe Instructions
- Dice and fry the onions and garlic, deglaze with the vegetable stock, add the tomatoes, coconut milk and mango chutney and bring everything to the boil.
- Then puree everything and add the remaining ingredients to taste.
- This goes well with baguette with herb butter.
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