So, I’ve been really busy these last couple of weeks making sure everything was ready for my big reveal on Sunday! The response was fantastic, I’ve had great excitement from friends and fans about this EP, and I’ve also had some donations on my indiegogo campaign not even 24hours into the campaign!
As a celebration of this mini success, I’ve decided to share with you one of my favourite soup recipes to make, especially as winter is now drawing in and the days are getting shorter.
Sabrina’s Creamy Tomato Soup
2 cans of tomato (low sodium if possible)
One large onion
2 medium carrots
2 celery sticks
One can of coconut milk
2 stock cubes, one chicken and one veggie
One tablespoon of olive oil
Herb spices & seasoning (if you want)
You will also need a big pot to cook the soup in, and a hand blender.
Prep time: 10mins aprox
Cook time: 1 hour aprox
Prepare your veg by chopping up the onions, carrots and celery and giving them a good wash.
Saute the veg until they are soft and onions are golden brown. This might take around 10/20 minutes.
While you’re waiting for the veg, boil the kettle and add half a pint of water & the two stock cubes into a jug. Mix well.
Add the stock mix & two tins of tomato to the pot & let simmer for 30 minutes. Here’s when you want to add your seasoning if you wish.
After 30 minutes of simmering, take the coconut milk and add in 3/4 can to the pot. You can add the whole can if you want but I find it takes the tomato flavour out of the soup. Leave it to simmer again for 15minutes.
After 15 minutes get your hand blender and blend the soup mixture thoroughly. As there is a lot of soup and it’s quite thick, I would recommend bending in short bursts to make sure everything is blended thoroughly. You can even sieve it into another pot to make sure you haven’t missed out blending any sneaky carrots.
Serve with some bread & butter, my favourite is the seeded farmhouse type. Yum yum 🙂
Let me know what you think of my recipe, and any variations you can come up with.