Spicy Tomato and Coconut Soup

As winter sets in, this soup will warm you up on a cold day and nourish your immune system. The coconut oil and coconut milk are rich in B vitamins, fibre and healthy fats - great for the brain. The herbs and spices will boost your immune system to help your body fight winter colds and flu.

Ingredients

800g cherry tomatoes
1 can organic coconut milk
180g quinoa
2tbsp coconut oil
2 onions, finely sliced
4tsp curry powder
1tsp ground cumin
1⁄2tsp chilli flakes
a little water to taste
2 slices of halloumi per person
1 ripe avocado
a bunch of fresh oregano
sea salt and pepper to season

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Method

Preheat the oven to 180°C degrees and roast your tomatoes until they are juicy
Boil the quinoa in water for about 10 mins until the seeds have popped
Drain and set aside when done
At the same time, fry the onion in the oil until soft and golden, add the curry powder, cumin and chilli and stir for 2 mins
Remove from the hob and set aside
When the tomatoes are done, place them in a blender with the onions and spices and pulse gently to liquidise, adding the coconut milk as you go
Return the soup to the hob to warm through and season to taste
Meanwhile, gently fry the halloumi in a tiny smidge of coconut oil and slice the avocado
Place a heap of quinoa in each bowl, ladle the soup on top and serve with halloumi, avocado, fresh oregano, salt and pepper.