Tomato Soup with Cashew & Coconut Sambal
Week 39
Theme: TV Chefs
Cookbook Used: Bill’s Basics
Author: Bill Granger
Bill Granger’s new book is out, and of course, being the cookbook addict that I am, I just had to purchase it. I have all of his other books and consult them quite regularly.
The first recipe that caught my eye was this soup. The cashew and coconut sambal sounded like a great flavour combination. I got my 2kg of tomatoes from Costco and roasted away with the other ingredients. I loved the smell of tomatoes and capsicums getting it on in my oven.
The best bit about starting my herb and vege garden a few weekends ago, meant that I didn’t have to buy coriander for the sambal! I had a plentiful crop I could harvest. I’ll hopefully post about my little garden one day soon. My snow peas which were an impulse seedling buy are going crazy! Growing so fast, nothing to harvest yet though.
I served it up for dinner on Monday night. Although I left Hamsley with instructions and an Italian roll from Baker’s Delight (it had meat on it… the soup had no meat… gotta keep the boy happy!), I went off for Zumba class with Miss A. I was hoping he would like it enough to have a big bowl of it for dinner, but just in case, I left him a selection of canned soups nearby. Good news! He really enjoyed it, especially with the roll.. phew! I also really enjoyed it. The coconut milk gives a nice flavour associated with Thai food, and the sambal provides another depth of flavour. I left some cashews quite chunky, which added a nice crunch. Looking forward to having more from the pot tonight!
Tomato Soup with Cashew & Coconut Sambal
Bill Granger
2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot
60ml (1/4 cup) olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
A pinch of dried chilli flakes (optional)
250ml (1 cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk
Serve it with:
Cashew & Coconut Sambal
50g (1/3 cup) cashew nuts
20g (1/3 cup) flaked coconut
A large handful of coriander leaves
1. Preheat the oven to 200ºC. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with spices and season with sea salt and ground black pepper. Cover with a lid or foil and bake for 1 hour. Uncover and bake for another 30 minutes, or until the vegetables are well cooked.
2. Transfer the vegetables to a food processor or blender and mix until smooth.
3. Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir will and cook over medium heat until warmed through.
4. Meanwhile, make cashew and coconut sambal: put the cashews, coconut, coriander leaves, a large pinch of sea salt and 60ml (1/4 cup) water in a blender or food processor and process until roughly chopped.
5. Ladle soup into serving bowls and serve topped with a little cashew and coconut sambal.
Serves 4-6.
penny aka jeroxie
Right.. Interesting combination. Want to see herb garden? In pots?
Iron Chef Shellie
Certainly is an interesting one! Okay, I will post about the herb garden. Yes in pots as we are renting 🙂 Coriander, parsley and snow peas going wild! 😛
Celeste @ Berrytravels
Ahhh, I want herb garden too!
Iron Chef Shellie
It’s a Spring time essential!
Gabriel Hummel
mmmmmmmm
cashews and coconut are two of my favorite things.
I might just steal this recipe from you and destroy some potlucks
Iron Chef Shellie
me too! enjoy!
Libby
Cashew and coconut… what a very interesting combination. I, too, am a huge fan of Bill Granger and will be buying his latest book – they’re amazing!
Iron Chef Shellie
They are! Great photos which always helps 🙂
Leah
This looks so good! I love Bill Granger.
6 cloves of garlic wow that must pack a punch though….
I’ll be making this very soon. Thanks for posting this!
Iron Chef Shellie
Garlic is essential 🙂 Enjoy it!
Anna Johnston
Aaaahhh yes, I do know what you mean about tomatoes & caps getting it on in the oven, what a wonderful aroma, almost as good as sautéing onion, garlic & ginger…, but I digress 🙂 Love the sound of this Sambal too Shellie.
Iron Chef Shellie
yummmmmmy smells!
delicieux
This looks like a great soup Shellie. The cashew and coconut sambal sounds interesting, I’ll have to give it a try.
Good luck with your herb garden, I only ever seem to manage kill anything I try to grow!
Iron Chef Shellie
Thanks lovely 🙂 I hope my garden keeps growing! so far so good!
Conor @ HoldtheBeef
I always need to add something on top of soup and I really like the idea of this sambal. I do not like my lack of time/energy leaving me with an overrun, gone-to-seed herb garden though! Must pull my finger out.
Iron Chef Shellie
It’s true, soup always needs a little something something on top!
Lorraine @ Not Quite Nigella
Good choice Shellie! I have this book too and am trying to decide what to make from it! 🙂
Iron Chef Shellie
Thanks! So many delicious things to make.
Christy
Yummy!!! This soup is right up my alley…love the inclusion cashews AND coconut in it!!
Iron Chef Shellie
Enjoy! It’s a fantastic flavour combo!
Nancy/SpicieFoodie
What a unique and delicious looking soup. Thanks for sharing this, it’s a great find.
Iron Chef Shellie
Thank you 🙂 It’s just a recipe I had to try!
Soy @ honeyandsoy
That looks wickedly good and it’s so great that you could harvest”the coriander and not have to buy it! 8)
Iron Chef Shellie
finding herb garden to be very rewarding 🙂
My Restaurants Melbourne
I’ve got some of his cook books too, His a great cook to follow. I’ll have to check out this one.
Iron Chef Shellie
Love his cookbooks, always lots of delicious recipes to try!
Anne-Marie
OK, made it for 2 & had lots of leftovers so last night decided to bake some fish fillets in it and served with extra coriander, lime juice and crusty bread!! yummo!!! worked really well!
Iron Chef Shellie
Oh fantastic!! I’ll have to try that fish fillet idea. I reckon it would be great!
x
Barbara Bakes
Roasting the veggies must add so much fabulous flavor to this gorgeous colored soup.
Iron Chef Shellie
Certainly!
Vegetable Garden
Thanks for the post. I am always looking for ways to improve my gardening and cooking skills. My family loves eating real food.
Iron Chef Shellie
No problems 🙂
Schi Wei
Love your recipe.. add a side of fresh baked ciabatta bread and caramel roasted pecans and you can call it a great Sunday brunch.
make my day
one day it’s hot the next it’s cold so seeing soup like this on a cold day that should be hot…warms the soul! looks and sounds extremely tasty gotta love melbourne weather 🙂 cheers kari
Susan
I love asian flavoured soups. They just have so much flavour and you feel like you are eating something really good for you.
I don’t have any of Bill Granger’s books, but I have been wanting to buy one for ages.