Curried Tomato Soup

Cook Time 30 minutes 

Servings 2


2 tbsp extra virgin olive oil
1-2 tbsp red curry paste
5 tomatoes, halved
1 onions, quartered 
500ml vegetable stock
135ml coconut milk, plus 2 tbsps to garnish
Coriander, to serve


Preheat the oven to 180°C.

Place the onions and tomato into a tray with a splash of extra virgin olive oil and a pinch of salt. Roast for 15-20 minutes.

Heat a saucepan with oil and fry off the red curry paste. Add the roasted tomatoes and onions to the saucepan and stock and bring to a boil then simmer for 10 minutes. Add the coconut milk and cook for a further minute then blend until smooth. Serve with a drizzle of extra coconut milk and coriander. 


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