Tomato Soup with Lemongrass and Coconut Milk

This fresh tomato soup is simply delicious, served hot or cold …


Preparation time: 40 minutes

Serves: 4


1 small onion

2 garlic cloves

1 stalk lemongrass

200 g green leeks

600 g fully ripened tomatoes

3 tbsp extra virgin olive oil

350 ml vegetable stock

½ tsp ginger powder

½ tsp lemon pepper

1 tsp chilli oil

1 tsp sea salt

150 ml coconut milk

freshly ground sea salt and white pepper



1 Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.

2 Wash the leek, cut in half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into 3 cm dice.

3  Sweat the garlic, onions and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, vegetable stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes. Puree the soup in the food processor and pass through a sieve.

4  Add the coconut milk and the leek and lightly cook for another 5 minutes. Add sea salt and pepper, to taste.

This recipe was taken from Tibits at Home recipe book

Tibits is the hugely popular group of Swiss-based, family-run vegetarian restaurants, and the flagship UK restaurant was recently nominated for London’s best vegetarian restaurant award. Now, due to popular demand, Tibits have brought out their first collection of recipes in English. Tibits: Stylish Vegetarian Cuisine is split into four sections according to the seasons, this sumptuous cookbook contains 50 recipes that will delight Tibits fans and newcomers alike. 80% of the recipes are vegan, and many cater to those on gluten-free and nut-free diets.

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