Spicy Tomato & Coconut Soup

This is one of my favourite soups, from an old summer food plan - a real bowl of goodness. It's low GL, gluten-free and is full of nutrient bursting foods. It also combines carbs + protein, which helps to keep your blood sugar levels stable. It's also a winner with my teenage daughter due to the inclusion of halloumi. Happy cooking...

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

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.