Sometimes, the simplest of recipes are the best, especially, if you don’t have a lot of time to plan or prepare a meal. What’s great about this tomato-pea soup, you can make a large pot and have it all week long.
- 5 large ripe tomatoes, minced
- 1 clove of crushed garlic
- 2 teaspoons of ground cumin
- 2 tablespoons of butter
- 1 large onion, thinly sliced
- half a liter of water
- 2 teaspoons ground coriander
- 1/2 teaspoons fennel seed
- 2 bay leaves
- 1 tablespoon chopped fresh mint
- 1 green chili pepper
- 250 grams of frozen peas
- 400 ml. of coconut cream
- 1 tablespoon of sugar
Cook the tomatoes in water over low heat for approximately 45 minutes. Remove from heat and allow to cool.
2Pulse the tomatoes in a blender until completely smooth. Set aside.
In a frying pan over medium heat, add the butter, and fry the garlic and onion just until soft.
Add cumin, coriander, fennel seeds, chili pepper and bay leaves, and stir for 2 minutes.
Pour the coconut cream and the tomato mixture into a stockpot and bring to a boil.
Reduce heat to low and add the peas. Simmer until soft.
Add the sugar, mint, salt and pepper.
Serve with toasted garlic bread and white rice.