Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 25

I made this by sheer accident one evening when I was rooting around the store cupboard, having run out of immediate ideas for dinner. As we love anything Thai or Indian, this seemed a rather good blend and has been made on many occasions since. The good news is that it can be served either hot or cold.

Serves 4

1 large onion, finely chopped

1 tablespoon cold pressed extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon mixed spice (pie spice)*

1 litre/4 cups organic, pure tomato juice

3 teaspoons allergy-free vegetable bouillon powder

400ml/14fl oz can reduced-fat coconut milk (Blue Dragon)

Sea salt and freshly ground black pepper

7g/¼oz fresh coriander (cilantro) leaves, chopped

Optional

A little minced chilli in oil or a chilli sauce*

Cook the onion in the oil with all the spices and chilli until softened, over a fairly low heat so that the onion does not brown. Increase the heat to medium, add the tomato juice and bouillon powder and stir occasionally while it is simmering. After about 20 minutes remove from the heat, stir in the coconut milk and leave to cool before puréeing in a blender until smooth.

Reheat the soup over a medium heat for about 10 minutes, seasoning with salt, pepper and more chilli if necessary. Serve with a sprinkling of fresh coriander (cilantro). Alternatively, transfer the soup to a bowl, cool, cover and chill until needed.