Tomato Maghreb soup

Tomato Maghreb soup


Tomatoes 1 kg
Red onion 1 clove
Chicken broth 1 L
Honey 2 teaspoons
Lemons 1 piece
Ginger 20 g
¼ teaspoon cumin
Cinnamon ¼ tsp
Parsley 50 g
Cilantro (coriander) 50 g
Olive oil 50 ml
1 teaspoon paprika
Salt to taste
Ground black pepper to taste


1. Finely chopped onion fried in a deep skillet with olive oil with grated ginger, ground cinnamon, cumin seeds (jeera or). Fry to a strong smell of fried onions and spices, but not to burn. Coal is not necessary.
2 tomatoes, finely chopped (you can get rid of the pre-skin and seeds, but it is too delicate to cook) and add to the onions. There also pour the chicken broth, the contents of the skillet to fill with honey, one teaspoon of chopped parsley, one teaspoon of chopped coriander, salt and pepper, bring it all to a boil, reduce heat and simmer barely bubbling thick of a few minutes, stirring occasionally.
3. Remove the soup and refrigerate it in a sink filled with water and ice. Then pour in the soup a tablespoon of lemon juice, toss the remains of chopped parsley and coriander, stir and pour into bowls, putting each thin slice of lemon or lime.

Tomato Maghreb soup. Recipe:

Posted in Soups
счетчик для сайта