Cherry Tomato, Veggie, and Coconut Milk Soup
With cherry tomatoes being grown locally, as well as a range of green vegetables, this is a great soup to make in Majuro. I bought the cherry tomatoes at MISCO for $2.50 a pound (May, 2018).
I'm guessing that the whole soup, which would serve eight ... with leftovers ... cost me less than $10.
Ingredients
- 1 onion chopped
- 4 garlic cloves minced
- 2 pounds of cherry tomatoes cut in half
- 1 small green bell pepper optional
- 1/2 cup lightly steamed green beans optional
- 1 cup leafy greens such as spinach or bok choy optional
- 1 cup vegetable stock add more stock at the end if wanting a thinner soup
- 1 can coconut milk
- 1 sprig fresh basil more for garnish. Can substitute with dried herbs
- salt and pepper to taste
Instructions
- Warm the oil in a saucepan over a medium heat.
- Add the onion and garlic and cook and stir until soft.
- Add the bell pepper and green veggies if using. Cook for five minutes (until slightly soft).
- Add the tomatoes.
- Stir occasionally, until the tomatoes begin to lose their shape.
- Pour in vegetable stock and herbs and simmer uncovered until tomatoes have broken down to a thick soup.
- Remove from the heat and allow to cool a little.
- Transfer to a food processor, in batches if necessary, and pulse until very smooth. Or use an immersion blender, as I did.
- Stir in one can of coconut milk.
- Garnish with fresh basil if using. Season to taste and serve hot.
Recipe Ideas
Keen home cooks are tuned in to when the main supermarkets bring in new produce, but some locally-grown veggies are available. Fresh fish is always in stores and tuna is one of the best buys. All the recipes we’ve chosen take into account what’s available. Enjoy!
