Meat Free Monday · Recipe

Tomato Soup

For this weeks meat free dinner I made a tomato soup with garlic soup, the inspiration for the soup come from a site that one of my loyal readers tipped me about when I made the announcement of meat free Mondays, 101 Cookbooks. It was very easy to make and there are not that many changes I would want to make to the recipe.

Tomato Soup

  • 4 table spoons butter/oil
  • 2 medium yellow onions
  • 1 teaspoon salt
  • 3 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chili flakes
  • 2 cans whole tomatoes
  • 1 can coconut milk

Start by adding the butter or oil to a pot (make sure it’s large enough), I used both, then add thinly sliced onion and salt. Then stir in the spices, curry, coriander, cumin and chili flakes followed by the tomatoes. In the original recipe it then states to add 1.5 liter of water, I thought that the soup was a bit watery though so for the future I will start with one liter of water. After 15 minutes of simmering on the stove, use a handheld mixer to puree and add coconut milk, if the soup now is too thick add more water. Taste and add more salt or spices if needed and serve.

Garlic Bread

  • Bread
  • Butter
  • Garlic
  • Parsley

I had some leftover garlic butter from Friday night when I had a nice steak, so all I had today was add chopped parsley and put it on the bread. I have the oven for 225° degrees and the bread only have to be in for a few minutes.



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