Tomato Maghreb Soup
6 servings
30 minutes
Tomato Maghreb Soup is especially common in Morocco and Tunisia. It is very easy to prepare and light in itself - it is based on tomatoes and chicken broth. Apart from them, the soup only contains the necessary spices, honey and lemon, which together convey that very oriental flavor. The taste of the soup depends entirely on the quality of the tomatoes. You need to take very ripe ones, otherwise they will not boil to the desired state. Fresh cilantro and individual lemon wedges will complement the dish. If the soup seems too exotic and light, no one is stopping you from adding beans or chicken.
1
Finely chopped onion sauté in olive oil with grated ginger, ground cinnamon, and cumin seeds (or zira) in a deep skillet. Sauté until a strong aroma of fried onion and spices emerges, but do not burn. No charcoal needed.
- Red onion: 1 head
- Olive oil: 50 ml
- Ginger: 20 g
- Cinnamon: 0.3 teaspoon
- Caraway: 0.3 teaspoon
2
Finely chop the tomatoes (you can peel and seed them first, but that's for very delicate cooks) and add them to the onion. Pour in chicken broth, season with honey, one teaspoon of chopped parsley, one teaspoon of chopped cilantro, salt, and pepper, bring to a boil, reduce heat, and simmer the barely bubbling mixture for a few minutes, stirring occasionally.
- Tomatoes: 1 kg
- Chicken broth: 1 l
- Honey: 2 teaspoons
- Parsley: 50 g
- Coriander: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Remove the soup and cool it in a sink filled with water and ice. Then pour a tablespoon of lemon juice into the soup, add the remaining chopped parsley and cilantro, mix, and serve in bowls, placing a thin slice of lemon or lime in each.
- Lemon: 1 piece
- Parsley: 50 g
- Coriander: 50 g