Moroccan Tomato Soup With Ras El Hanuot
Rowan Bishop’s Vegetarian Kitchen, published by Bateman.
The inclusion of Ras el Hanout, a traditional Moroccan spice mix, adds a whole new dimension to tomatoes, and both the spice mix and the soup take only a few minutes to prepare. If you happen to have any roasted red capsicums on hand, they make a delicious addition to this soup, added at the end of cooking time and blitzed with the tomatoes.
Serves 4–6. Freezes well.
- 3 Tbsp oil
- 1 medium-sized onion, peeled and sliced
- 1 Tbsp Ras el Hanout
- 3 x 400g tins, peeled and chopped tomatoes with juice or 1.2 kg fresh tomatoes, peeled and chopped
- 1½ cups water
- 1½ tsp salt or to taste
- 1 tsp freshly ground black pepper
- 1 Tbsp sugar
- ½ cup unsweetened yoghurt to garnish (optional)
- ¼ cup fresh, finely chopped coriander to garnish (optional)
Heat the oil in a large, heavy-based saucepan over a gentle heat.
Sauté the onion in the oil until softened, then stir in the Ras el Hanout and sauté for 1 minute. Stir in the tomatoes, water, salt, pepper and sugar and simmer, uncovered, for 15–20 minutes, stirring occasionally. Transfer to a food processor and purée. Return the soup to the saucepan to reheat before serving.
Ladle into warmed soup bowls and garnish with a swirl of yoghurt if desired and a sprinkle of fresh coriander.
Suggested wines to complement this recipe
T.H.E. Viognier 2010
Terrace Heights Estate
Sisters Ridge 2009