Green Tomato Soup With Garlic, Ginger & Cumin

This vibrant green tomato soup offers a unique twist on classic comfort food, balancing the tartness of unripe tomatoes with the warmth of ginger, cumin, and coriander. The addition of coconut milk lends a rich, creamy texture without dairy, making it a satisfying vegan option. Aromatics like garlic and onion form a savory base, while a hint of honey rounds out the flavors. Perfect for late summer when green tomatoes are abundant, this soup is equally delicious served hot in autumn or chilled during summer.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 168

Dietary: Vegan

Description

This vibrant green tomato soup offers a unique twist on classic comfort food, balancing the tartness of unripe tomatoes with the warmth of ginger, cumin, and coriander. The addition of coconut milk lends a rich, creamy texture without dairy, making it a satisfying vegan option. Aromatics like garlic and onion form a savory base, while a hint of honey rounds out the flavors. Perfect for late summer when green tomatoes are abundant, this soup is equally delicious served hot in autumn or chilled during summer.

Ingredients

Extra virgin olive oil
Yellow onions, chopped
Fresh ginger, minced
Garlic, minced
Ground coriander
Ground cumin
Green tomatoes, peeled and seeded
Green bell pepper, cored and seeded
Boiling potatoes, diced (about 1.5 cups)
Vegetable broth
Honey
Red pepper, fresh or dry, hot
Canned coconut milk, unsweetened (or skim milk)
Salt
Nonfat plain yogurt
Dry-roasted cashews, unsalted
Fresh cilantro, minced

Directions

1
Heat the olive oil in a large heavy pot over medium heat.
2
Add the chopped onions, minced ginger, minced garlic, ground coriander, and ground cumin to the pot.
3
Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
4
Add the prepared green tomatoes, chopped bell pepper, diced potatoes, vegetable broth, honey, and hot red pepper.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Cover and simmer for 30 minutes, or until the vegetables are tender.
7
Remove the hot red pepper from the soup.
8
Using a blender or food processor, puree the soup in batches until smooth.
9
Return the pureed soup to the pot.
10
Stir in the coconut milk and salt.
11
Heat the soup just until it simmers; do not boil.
12
Serve hot, garnished with a dollop of yogurt, crushed cashews, and minced cilantro.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 168kcal

% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.7g9%
Sodium 12mg1%
Total Carbohydrate 14.3g5%
Dietary Fiber 4.0g16%
Sugars 7.0g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/green-tomato-soup-with-garlic-ginger-cumin/