Combination oof a classic soup with asian flavours
1can tomatoes (400g)
3 red peppers, chopped
1/2 can coconut milk
2 bay leaves
Vegetable stock + 200mls of water
Preheat oven to 200C. Spread the chopped red peppers on a baking tray and bake until soft. Then turn on the grill and roast for a few minutes.
In a large pot add coconut milk, can of tomatoes, and water with vegetable stock. Add some basil and 2 bay leaves.
Add the roasted peppers and cook for a few more minutes. Take out the bay leaves and blend everything together. Cook for a few more minutes, season with salt and pepper but keep the creamy coconut flavour.