Coconut Tomato Soup

Ingredients

• Koriandergrün
• Sonnenblumenkerne
• Wildreismischung
• 800 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp sunflower oil
• 500 ml vegetable broth
• 200 ml coconut milk
• 150 g sugar snap peas
• 1 pinch brown sugar
• Salt
• lime juice

Instructions

1. 1.

   Heat the tomatoes, cool them, peel, quarter, seed and dice. Peel and finely dice the shallot and garlic. Wash, trim and chop the chili pepper small. Sauté with ginger, shallot and garlic in hot oil. Deglaze with vegetable broth and coconut milk. Add the tomatoes and simmer gently for about 20 minutes, stirring occasionally. Meanwhile wash, trim and cut the sugar snap peas diagonally. Puree the soup finely; if needed reduce further or add more broth. Return the snap peas to the soup and cook for about 5 minutes until tender. Season with brown sugar, salt and lime juice.

2. 2.

   Fill bowls and serve with coriander leaves, sunflower seeds and rice.