Tomato soup with coconut flakes

3 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 175.1
• Proteins: 1.9g
• Fats: 15.9g
• Carbohydrates: 7.7g

Ingredients

• Tomatoes: 3 pc
• Water: 4 glass
• Coconut flakes: 1 tbsp
• Ginger: 1 tbsp
• Vegetable oil: 2 tbsp
• Garlic: 1 clove
• Salt: to taste
• Coriander: to taste
• Mustard seeds: 1 tsp
• Cinnamon: 0.3 tsp

Cooking steps

1. Place the tomatoes in a pot and cover them with water. Close the lid and cook the tomatoes until they are soft and the skin can be easily removed.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Water: 4 glasss

2. Let them cool down a bit. Place the tomatoes in a blender, pour in the broth, and blend until smooth.

   Required ingredients:

   • Tomatoes: 3 pieces
   • Water: 4 glasss

3. Heat oil in a pan, add coconut flakes, ginger, garlic, cilantro, and spices (except cinnamon). Heat the mixture for no more than 1 minute.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Coconut flakes: 1 tablespoon
   • Ginger: 1 tablespoon
   • Garlic: 1 clove
   • Coriander:  to taste
   • Mustard seeds: 1 teaspoon

4. Add the spiced oil to the blender bowl with the tomatoes and mix again.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

5. Pour into plates, add cinnamon, salt to taste, and mix.

   Required ingredients:

   • Cinnamon: 0.3 teaspoon
   • Salt:  to taste