John Myers
Exotic, Vegan Tomato Soup
The perfect exotic, vegan tomato soup recipe with a picture and simple step-by-step instructions.
To garnish:
- 1 small Vegetable onion
- 4 tbsp Sunflower oil
- 400 g Coconut water, (Asian shop, drinks)
- 8 g Vegetable broth, Kraft bouillon
- 2 tbsp Celery stalks, fresh or frozen
- 1 Potato, waxy
- 1 small Carrot
- 1 small Zucchino, green
- 2 medium-sized Cloves of garlic, fresh
- 1 tsp Black pepper from the mill
- 2 tsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
- 2 tbsp Coconut milk, creamy (24% fat)
- Celery leaves, fresh or frozen
- 2 Discs Carrot
- Flowers and leaves
- Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the seeds and cut the quarters lengthways and crossways in half. Cap the onion at both ends, cut in half lengthways, peel and cut into small pieces. Fry the onions in a pan with 2 tablespoons of the sunflower oil until translucent. Add the tomato pieces and fry for 2 minutes. Deglaze with the coconut water and dissolve the vegetable stock in the mixture. Transfer to a casserole with a lid.
- Wash the fresh celery, shake dry and pluck off the flawless leaves, chop up, have 2 tablespoons ready for garnish, freeze the rest. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount and add to the broth. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
- Wash the potatoes, peel them, cut in half lengthways, halves lengthways and quarter them crossways. Bring the stock to a simmer in the casserole and add the potato pieces. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. After simmering for 10 minutes, add the potatoes to the broth.
- Wash the zucchino, cap both ends, cut across into 6 mm thick slices, fry on both sides in the remaining oil until brown spots appear. Remove, let cool down a bit and cut smaller slices in half, larger ones into quarters. Distribute in the serving bowls.
- Cap the garlic cloves at both ends, peel them and press them into the broth using a garlic press. Add the pepper, vinegar and coconut milk and stir in. Simmer for 1 minute, season the soup with salt and pepper and distribute it hot on the serving bowls. Garnish and serve with warm baguette slices.
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