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SkinnyMS

Spiced Coconut Tomato Soup with Brown Rice, Almonds and Paneer

With an abundance of superfoods, this tomato soup is a powerhouse of health and tastes absolutely great!
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Gluten-Free, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 437kcal
Author: SkinnyMs.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion small, diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 56 ounces diced tomatoes cans, fire-roasted if available
  • 15 ounces lite coconut milk can
  • 1/4 cup cilantro fresh, chopped
  • 4 ounces paneer cheese cubed
  • 1 teaspoon pure butter or coconut oil
  • 1 cup brown rice cooked
  • 1/2 cup slivered almonds toasted

Instructions

  • Heat a large skillet over medium heat. Add the olive oil and onion. Sauté until the onion is translucent, about 4 minutes, and add the spices. Season with salt. Transfer to a slow cooker and add the tomatoes. Cook on low heat for 6 hours.
  • For a creamy soup, puree the soup in a blender, or use an emulsion blender, and transfer back to the pot. Otherwise, skip this step. Stir in the coconut milk and cook until soup is reheated. Add the rice and cilantro.
  • Before serving, heat a cast-iron or nonstick skillet over medium heat. Add the butter and cubes of paneer. Grill the cheese until lightly browned.
  • Top the soup with toasted almonds and paneer to serve.

Stovetop Method

  • Add sautéed onion with spices to a large pot, cover and simmer for approximately one hour. For a creamy soup, puree in a blender, or use an emulsion blender, and transfer back to the pot. Otherwise, skip this step. Stir in the coconut milk and cook until soup is reheated. Add the rice and cilantro. Follow the remaining ingredients above.

Nutrition

Serving: 1cup | Calories: 437kcal | Carbohydrates: 43g | Protein: 12g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 34mg | Sodium: 140mg | Fiber: 8g | Sugar: 11g |
SmartPoints (Freestyle): 17
SmartPoints (Freestyle): 17