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Creamy potato and coconut soup

Warming, creamy and delicious

Cooking time: 30mins Difficulty: easy Serves: 2-3


INGREDIENTS:

1 small red onion, diced

2  can of whole peeled tomatoes

1 cup water

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon smoked paprika

½ cup of coconut milk

Salt and pepper to taste


Toppings:

Coconut yogurt

Fresh parsley

INSTRUCTIONS:

1. When a pot is hot, add a splash of water and the onions and cook for 6 to 8 minutes, until the onions are soft. Stir often to keep the onions from burning.

2. Add the can of tomatoes and 1 cup of water. Gently mash the tomatoes to make them realise their juices. Add dried oregano, dried basil and paprika. Raise the heat to medium and bring everything to boil. Let soup simmer for 8 to 10 minutes.

3. Then add the coconut milk and stir. Blend the mixture and add some coconut yogurt on the top.


NOTES:         

For a lighter option, switch the full fat coconut milk for light coconut milk.


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