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Tomato, Squash And Coconut Soup
Chop all the vegetables and roast them in some olive oil at 180* for approximately 30 minutes. Remove the thyme stalk. Stir in the vegetable stock and blend. Stir in the coconut milk and serve with freshly chopped coriander.
Prep Time: 00:15
Cook Time: 00:25
300 g of chopped butternut squash
2 chopped onions
500 g of tomatoes
1 clove of garlic
1 red chilli, deseeded if you don't like it too spicy, roughly chopped.
200 ml of coconut milk
1Chop all the vegetables and roast them in some olive oil at 180* for approximately 30 minutes.
2Remove the thyme stalk.
3Stir in the vegetable stock and blend.
4Stir in the coconut milk and serve with freshly chopped coriander.
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