Tomato Maghreb soup is very rich and aromatic. It takes half an hour to prepare. It is advisable to cook it on the broth, on the water it turns out not so rich soup.
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You will need
- For six servings:
- - tomatoes - 1 kg;
- - chicken broth - 1 liter;
- - one red onion;
- - one lemon;
- - parsley, cilantro - 50 g each;
- - olive oil - 50 ml;
- - ginger - 20 g;
- - honey - 2 tsp;
- - caraway, cinnamon, paprika, salt, black pepper - to taste.
Instruction manual
1
Fry chopped onions in a deep saucepan with olive oil, add grated ginger, ground cinnamon, cumin seeds. Sauté spices and onions until strong.
2
Finely chop the tomatoes, add to the onion, pour the chicken stock, season with honey, chopped parsley, cilantro.
3
Bring the soup to a boil, reduce heat, simmer for a couple of minutes, stirring occasionally.
4
Turn off the stove, cool the soup. Pour a spoonful of lemon juice, drop the remaining greens, mix, pour into plates, put a thin slice of lemon in each. Tomato Maghreb soup is ready, try it!