SEASONAL: SOUPS


Tomato soup


‘I’m not usually a fan of purées, but tomato is one soup that just has to be smooth. I grew upon Heinz Cream of Tomato, thinned out with milk, and now I add coconut milk to my own recipe. In a way, no other food memory sums up just how much my tastes have changed and, at the same time, how much nostalgia plays an important role in my love of some dishes. A relish of cashews and coconut on top livens this up with crunchy contrast’


Preheat the oven to 200°C, 400°F, Gas 6. Put the tomatoes, capsicum, garlic and carrot


in a large casserole dish, drizzle with extra virgin olive oil, sprinkle with the spices and season with sea salt and freshly ground black pepper. Cover with a lid or some foil and bake for 1 hour then uncover and bake for another 30 minutes or until the vegetables are well cooked. Transfer the vegetables to a food processor or blender and whizz until smooth. Return the mixture to the casserole or large


heavy-based saucepan and add the stock and coconut milk. Stir well and place on the stovetop over a medium heat until warmed through. To make the sambal, place the cashews, coconut, coriander leaves, a large pinch of sea salt and 6 tbsp cold water into a blender or food processor and whizz until roughly chopped. To serve, divide the soup between 4-6 warmed


bowls and top with a little cashew and coconut sambal. Serve immediately.


SERVES 4-6 INGREDIENTS


2kg/41½lb plum tomatoes, halved


1 red capsicum, halved and deseeded


6 cloves garlic, peeled 1 small carrot, peeled and diced 4 tbsp extra virgin olive oil 2 tsp ground coriander 2 tsp ground cumin


A pinch of dried chilli (optional) Salt and freshly ground black pepper


250ml/9fl oz chicken or vegetable stock


125ml/4½fl oz coconut milk Cashew and coconut sambal, to serve (see below)


For the cashew and coconut sambal 50g/2oz cashew nuts 25g/1oz flaked coconut 50g/2oz fresh coriander leaves Large pinch of salt 6 tbsp cold water


50


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