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)
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.