This scrumptious tomato soup combines warming flavours and, if your slow cooker doesn’t have a sauté function, only requires a little preparation on the hob before you let the appliance do the work. And, of course, if you don't have a slow cooker, you can prep this on the hob in a heavy-based pan.
Slow cooker tomato soup
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 6cm piece ginger, peeled and grated
- 1 tbsp curry powder
- 1/4 tsp crushed chilli flakes, plus a few to garnish
- 100g red lentils
- 400g can chopped tomatoes
- 600ml vegetable stock
- Salt and freshly ground black pepper
- 400ml can coconut milk
- Chopped coriander, to garnish
- Green chilli slices, to garnish
1. Heat the oil in a frying pan then add the onions and fry for around eight minutes until softened, or use the slow cooker’s sauté function if it has one.
2. Add the garlic, ginger, curry powder, chilli flakes, and cook, stirring, for around two minutes.
3. Add the lentils and cook stirring for a minute.
4. Add the mixture to the slow cooker pot, if using a frying pan. Or transfer it to a heavy based pan (with a lid that fits) if cooking on the hob.
5. Add tomatoes and vegetable stock, and season with salt and pepper.
6. Set aside 60ml of coconut milk, then add the remainder to the pot, stirring to combine the ingredients.
7. Cover and cook on high (in the slow cooker) for one to two hours. For the hob, choose a low heat: you want a gentle simmer, not a boil!
8. Season to taste and serve drizzled with the remaining coconut milk, chopped coriander, and chilli slices, if liked.