Maghreb tomato soup turns out to be very rich and aromatic. It takes half an hour to prepare. It is advisable to cook it in broth, the soup is not so rich in water.
It is necessary
- 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;
- - cumin, cinnamon, paprika, salt, black pepper - to taste.
Instructions
Step 1
Fry chopped onions in a deep saucepan with olive oil, add grated ginger, ground cinnamon and cumin seeds. Fry until a strong smell of spices and onions.
Step 2
Chop the tomatoes finely, add to the onion, pour in the chicken broth, season with honey, chopped parsley, cilantro.
Step 3
Bring the soup to a boil, reduce the heat, simmer the thick for a couple of minutes, stirring occasionally.
Step 4
Turn off the stove, chill the soup. Pour in a spoonful of lemon juice, throw in the leftover greens, mix, pour into plates, put a thin slice of lemon in each. Maghreb tomato soup is ready, try it!
