Coconut milk Coconut milk has the consistency of cow’s milk and is unsweetened, while coconut cream is thicker and cream of coconut has added sugar.


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PURÉED TOMATO SOUP Blending bread and coconut milk into this soup is one of the secrets to a thicker consistency without any dairy.


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


2 stalks celery 1 medium sweet onion 2 cloves garlic 2 (½-inch-thick) slices sourdough bread 2 tbsp olive oil 1 tbsp fennel seeds


UAC


1 cup low-sodium chicken or vegetable broth 2 (28 oz) cans no-salt-added whole peeled tomatoes ¾ cup light coconut milk


STEP 1 Finely chop the celery, onion, and garlic. Remove the crusts from the bread. STEP 2 In a 4-quart saucepan, heat the oil on medium-high. Add celery, onion, and fennel seeds. Season with salt and pepper. Cook 6 min., until onion is golden, stirring occasionally. Add garlic and cook 1 min. STEP 3 Stir in the broth, tomatoes, and bread. Heat to a boil on high. Reduce heat and simmer 15 min., until vegetables are tender and bread has fallen apart, stirring occasionally. Stir in the coconut milk and remove from heat. STEP 4 In a blender in batches or with an immersion blender, purée soup until smooth. Season with salt to taste.


Tip Garnish with fresh basil leaves.


Per serving: 243 calories, 11g fat, 4g saturated fat, 0mg cholesterol, 192mg sodium, 32g carbohydrate, 6g fiber, 12g sugar, 8g protein


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