Vegan tomato and coconut soup
Preparation
Chop the main ingredients
Peel and roughly chop the onions and then fry in the coconut oil in a large pan over a medium heat until lightly browned. Add the white wine, water, coconut milk and tomatoes.
Cook the ingredients
Wash the coriander and basil and shake dry, then pluck the leaves. Then add to the pan with the soy sauce, salt and cayenne pepper and leave to simmer for about 20 minutes over a medium heat.
Finish the soup
Blend the contents of the pan to a smooth purée and season with salt and agave syrup to taste. Serve up the soup in a deep plate and garnish with the sesame seeds.
Baking/cooking time: 20 minutes
Ingredients for 2 portions:
- 1 medium-sized Spanish onion
- 1 tbsp coconut oil
- 50 ml white wine
- 200 ml water
- 300 ml coconut milk
- 400 g chopped tomatoes
- ½ bunch of coriander
- ½ bunch of basil
- 1 tbsp soy sauce
- 1 pinch of sea salt
- 1 tsp cayenne pepper
- 1 tbsp agave syrup
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
