Alas, I get round to making comforting and nutrituous soups. Soups are a family favourite in our household especially when the cold weather starts to embrace upon us. They are simple and easy to prepare and make a wonderful light meal or snack. This particular recipe is one of my hubby’s so I must credit him to have introduced it to me. I have adapted it slightly inorder to make it healthier and low calorie. When we first started dating (many moons ago), this is the first dish he prepared for me and I was pleasantly surprised at how tasty it was.
What made this dish stand our for me is the fact that it had three simple ingredients that actually worked so well together with the choice of herbs and spices. You can batch cook this recipe and freeze for those days when you fancy something tasty and flavoursome but not in the mood for cooking. A lovely piece of crusty bread or ciabatta garlic slices accompanies this dish really well.
Serves about 4 people.
Slimmingworld syns on Green and Extra Easy: per serving approx 2.5 syns.
250g chopped onions
30g grated ginger
30g chopped garlic
2 Tbsp Cumin Seeds
1 green chilli- chopped
1 Tin creamed corn
10 basil leaves torn
200ml reduced fat coconut milk
1 Tsp oil
Salt to taste
1. In a pan, heat the oil, add cumin seeds, once they start to crackle add onions, garlic, ginger and chilli. Sautee for about 2-3 mins.
2. Add the tomatoes and cook for about 4-5 mins and add torn basil leaves. Using a hand blender, blend into a smooth mix.
3. Add creamed coconut and salt and cook for 4-5 mins.
4. Stir in the coconut milk and soup is ready to be garnished and served.