Roasted red pepper & Tomato coconut soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1can tomatoes (400g)
- 3 red peppers, chopped
- 1/2 can coconut milk
- Basil
- 2 bay leaves
- Vegetable stock + 200mls of water
Method
step 1
Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.step 2
In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.step 3
Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.
