Warm & Comforting Coconut Tomato & Basil Soup

Happy November It-Girls! We are well and truly into Autumn and I am feeling the chill. I'm also feeling that ;unproductive funk that seems to always come with shorter, darker days which means I'm rarely in the mood to cook these days. When I am in the mood, I'm on the look out for meals that won't take longer than 20 mins to make and meals that will warm me up after a cold day out and about. So I'm currently at that point in the month where I've yet to do a grocery shop and have next to nothing in the fridge or cupboards but you'll see just how low effort and minimal this recipe is. If you're looking for your next cosy fall meal, check out my creamy coconut tomato soup recipe below!

Coconut Tomato & Basil Soup

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Serving Size: 4

Dietary Info: Vegetarian

Prep time: 20 mins

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Main Ingredients

• 1 can chopped tomatoes

• 1 can coconut milk

• handful of sundried tomatoes, roughly chopped

• 1 onion, diced

• 2 tsp lazy garlic (bc I'm lazy)

• 2 tbsp green pesto

• 1 tbsp olive oil

• handful of spinach

• 4 leaves of fresh basil

• tsp chilli oil (optional)

• grated cheddar (optional)

• pumpkin seeds (for the hormones of course)

• salt, black pepper + Italian seasoning/mixed herbs (to taste)

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1. Add olive oil to a pot and sauté the chopped onion and garlic until golden & fragrant

2. Add sundried tomatoes and spinach and continue to sauté until spinach and tomatoes are wilted

3. Next, pour in the chopped tinned tomatoes and boil for 5 mins

4. Add in your coconut milk, salt, black pepper and Italian seasoning and mix thoroughly, allow to boil for another 2-3 mins

5. Take pot off the heat and allow to cool for 5 mins

6. Carefully pour cooled mixture into a blender (or alternatively use a hand blender) and combine thoroughly into a smooth, silky liquid

7. Once blended, pour the soup back into the pot and put it back on the heat

8. Stir in green pesto and half the grated cheddar until thoroughly mixed

9. Take the pot off the heat and allow to cool slightly before serving

10. Garnish with basil leaves and top with the remaining grated cheddar, black pepper and pumpkin seeds

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Enjoy!