Tomato and coriander soup

Recipe from Shuna Star Herscovitz. 

This soup is definitely a winner. It is bursting with flavour and wholesome goodness. 

In a medium saucepan heat:

2 Tbsp olive oil
1 Tbsp butter

Add and saute:

¼ cup chopped celery and the leaves too. Use the inner pale sticks of celery) 
¼  tsp asafoedita (hingh) 
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 tsp paprika

1/4 - 1/2 tsp chilli flakes (depending on how spicy you want the soup) 


Tomato, semolina and coriander soup.

Winter soup.


Nedlands, Perth.


7-8 ripe grated or peeled and finely chopped tomatoes
1 heaped Tbsp tomato paste
2 Tbsp chopped fresh coriander
1 heaped tsp grated ginger root
Freshly ground black pepper (to taste)
1-2 tsp salt
1 tsp soft brown sugar
1 litre vegetable stock or water (I added a bit more than 1 litre)

Once the soup has reach a boil turn the heat down to low and simmer the soup for 30 minutes.

Whilst stirring, preferably with a wire whisk, slowly add:

¼  cup semolina (add ½ cup if you would like a very thick soup)

Allow the soup to thicken, stirring occasionally to prevent lumps

Serve with fresh coriander, creamy Greek yoghurt and a slice of lemon or lime. 


Enjoy this simple, flavoursome soup.  


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