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Spicy Tomato and Coconut Soup

As winter sets in, this soup will warm you up on a cold day and nourish your immune system. The coconut oil and coconut milk are rich in B vitamins, fibre and healthy fats - great for the brain. The herbs and spices will boost your immune system to help your body fight winter colds and flu.


  • 800g cherry tomatoes

  • 1 can organic coconut milk

  • 180g quinoa

  • 2tbsp coconut oil

  • 2 onions, finely sliced

  • 4tsp curry powder

  • 1tsp ground cumin

  • 1⁄2tsp chilli flakes

  • A little water to taste

  • 2 slices of halloumi per person

  • 1 ripe avocado

  • A bunch of fresh oregano

  • Sea salt and pepper to season


  1. Preheat the oven to 180°C degrees and roast your tomatoes until they are juicy

  2. Boil the quinoa in water for about 10 mins until the seeds have popped

  3. Drain and set aside when done

  4. At the same time, fry the onion in the oil until soft and golden, add the curry powder, cumin and chilli and stir for 2 mins

  5. Remove from the hob and set aside

  6. When the tomatoes are done, place them in a blender with the onions and spices and pulse gently to liquidise, adding the coconut milk as you go

  7. Return the soup to the hob to warm through and season to taste

  8. Meanwhile, gently fry the halloumi in a tiny smidge of coconut oil and slice the avocado

  9. Place a heap of quinoa in each bowl, ladle the soup on top and serve with halloumi, avocado, fresh oregano, salt and pepper.

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