Red Seychelles Soup

5-6 servings

Tasty, rich and warming soup, which we created while we were on vacation in the Seychelles, using the local ingredients in our self-catering cottage. Originally with fish that we caught ourselves in the Indian Ocean just outside our lodge. Instead of fish, this vegan version contains seaweed (sushi nori) to capture the taste of the sea.

800ml diced canned tomatoes (2 cans)

400ml coconut milk (1 can)

100ml desiccated coconut

200ml water

2 tbsp vegetable stock powder

½ tsp cayenne

1 tsp ground smoked pepper

Sea salt

Pepper

3 tbsp rapeseed oil

1 tbsp tamari

1 package of tofu

Topping

1 sheet sushi nori

In a sauce pan, bring the tomatoes, coconut milk, water, desiccated coconut, stock powder and spices to a boil and then let it simmer on medium to low heat for about 10 minutes. Cut the tofu in small pieces and in a frying pan, fry the tofu in the rapeseed oil and tamari on medium heat until crispy. Put the tofu in the soup, but save some for topping. Cut the sushi nori sheet into strips. Serve the soup and top with tofu and the nori strips. Enjoy!