Maghreb Tomato Soup

Ingredients

Tomato 1000 g

Chicken broth 1000 ml

Red onion 1

Honey 2 tsp

Lemon 1

Ginger 20 g

Cumin 1/4 tsp

Cinnamon 1/4 tsp

Parsley 50 g

Cilantro 50 g

Olive oil 50 ml

Paprika 1 tsp

Salt to taste

Ground black pepper to taste

Fry the finely chopped onion in a deep saucepan in olive oil with grated ginger, ground cinnamon, and cumin (or cumin) seeds. Fry until the onion and spices are strongly fragrant, but do not burn. No charcoal needed.

 Finely chop the tomatoes (you can peel and seed them first, but that's for the more delicate cooks) and add them to the onions.

Pour in the chicken broth, season the saucepan with honey, one teaspoon of chopped parsley, one teaspoon of chopped cilantro, salt, and pepper. Bring to a boil, reduce the heat, and simmer for a few minutes, stirring occasionally.

Remove the soup and cool it in a sink filled with water and ice. Then, add a tablespoon of lemon juice, the remaining chopped parsley and cilantro, stir, and ladle into bowls, garnishing each with a thin slice of lemon or lime.

Enjoy!