Silky and smooth, this Green Tomato Soup has a lovely creamy texture. Garam masala curry powder gives it spice and a delicious taste.
Every year we find ourselves with a glut of green tomatoes. Instead of throwing them away, we get some to ripe indoors with the help of a few apples. Others are used to make Green Tomato Jam or fried green tomatoes fritters (a recipe I will need to write up some day).
This year I decided to add to my repertoire with this Green Tomato Soup. Tomato soup can be a bit thin so I added cauliflower and cannellini beans to give it a creamy texture without having to add any dairy. The curry adds some lovely flavors.
You might have to adjust the acidity of the soup with a bit of sugar at the end — add a pinch and taste as you go. I also like to add shredded coconut on top just before serving.
Silky and smooth, this Green Tomato Soup has a lovely creamy texture.
- 500g green tomatoes (1.1 lbs)
- 300g cauliflower (10.5 oz)
- 2 medium onions
- 2 garlic cloves (crushed)
- olive oil
- 2 tsp garam masala curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp freshly grated ginger
- 1 litre of vegetable stock
- 400g can cannellini beans (14oz)
- 250ml water (US 1 cup) - depending on desired consistency
- 1 tsp sugar (optional) - depending on acidity of tomatoes
- shredded coconut (optional)
- Cut green tomatoes and cauliflower in small chunks. Chop onions, crush garlic cloves, and grate ginger root.
- Heat some olive oil in a large saucepan. Add chopped onions, crushed garlic cloves, garam masala curry powder, cumin, coriander, and grated ginger. Fry gently until onions are soft.
- Add chopped green tomatoes and cauliflower in the pan along with the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.
- When the vegetables are cooked, add washed and drained cannellini beans. Blend the soup to desired consistency, adding water if necessary. Season to taste, adding a little bit of sugar if the tomatoes are too acidic.
More Vegan Soup Suggestions
If you enjoyed this green tomato soup and you’re in the mood for some more, there are plenty of other vegan soup recipes to keep you going.
The Flexitarian has also put together this recipe for a dairy-free creamy leek and potato spring soup. It’s tasty, creamy, and packed with nutrition. It’s also a great way to sneak some more vegetables into your child’s diet, says the recipe blogger, plus it’s affordable. Potatoes and leeks are always cheap supermarket buys.
This recipe for dairy-free and double cheesy cheddar broccoli soup by Remy Park is also — as the name implies — extra creamy and nutritious. Make in large batches and store in the freezer so that you’re always prepared with something healthy and tasty on those super busy days. It’s like a dairy-free version of the classic broccoli cheddar soup.
For something a little more unique, why not try this fish-free take on a Norwegian classic? Jenny Marie’s version of fiskesuppe uses tofu and mushrooms instead of traditional fish, and according to the recipe blogger, it “hits the right notes of smoky, fishy, and chowdery.”
This recipe was republished with permission from The Flexitarian.