Vegan Tomato Soup with Coconut Milk and Mango Chutney

Summary

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

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Instructions

1. 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.
2. Then puree everything and add the remaining ingredients to taste.
3. This goes well with baguette with herb butter.