Moroccan Tomato and Harissa Soup
A community recipe by ReneKNot tested or verified by Nigella.com
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Heat the oil and cook the Onion on a low temperature for 5 minutes or until soft but not brown. Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute. Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes. Allow the mixture to cool slightly and then blend in a blender until smooth. Season to taste with Salt and Pepper. Lightly whip the Cream and fold in the chopped Coriander. Serve soup in bowls and put a Tablespoon of Coriander Cream on top.
Heat the oil and cook the Onion on a low temperature for 5 minutes or until soft but not brown. Add Garlic and Cumin, cook for 30 seconds then add the Harissa paste and Tomato paste. Cook for 1 minute. Add Tomatoes, Ginger, Sugar and Stock. Simmer gently for 20 minutes. Allow the mixture to cool slightly and then blend in a blender until smooth. Season to taste with Salt and Pepper. Lightly whip the Cream and fold in the chopped Coriander. Serve soup in bowls and put a Tablespoon of Coriander Cream on top.
Introduction
Lovely spicy soup that will charm your senses !!
Lovely spicy soup that will charm your senses !!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
Metric
U.S.
- 90 millilitres olive oil
- 450 grams onions (finely chopped - 3 medium onions)
- 4 cloves garlic (finely chopped)
- 4 teaspoons ground cumin
- ½ teaspoon harissa paste (level, or to taste)
- 2 tablespoons tomato paste
- 2 tins chopped tomatoes (2 x 400g)
- 2½ centimetres fresh ginger (peeled and chopped)
- 2 teaspoons sugar
- 2 litres chicken stock
- freshly ground pepper (to taste)
- salt (to taste)
- 200 millilitres cream
- 6 tablespoons fresh coriander (roughly chopped)
- 3 fluid ounces olive oil
- 15⅞ ounces onions (finely chopped - 3 medium onions)
- 4 cloves garlic (finely chopped)
- 4 teaspoons ground cumin
- ½ teaspoon harissa paste (level, or to taste)
- 2 tablespoons tomato paste
- 2 tins diced tomatoes (2 x 400g)
- ⅞ inch fresh gingerroot (peeled and chopped)
- 2 teaspoons sugar
- 3½ pints chicken broth
- freshly ground pepper (to taste)
- salt (to taste)
- 7 fluid ounces cream
- 6 tablespoons cilantro (roughly chopped)
Method
Moroccan Tomato and Harissa Soup is a community recipe submitted by ReneK and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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