• [Moroccan ]
• [Vegetables & Salads]
• [Soups]

Tomato Soup with Vermicelli & Ras El Hanout

• Preparation Time10 mins
• Cooking Time 25 mins
• Source Vegetarian Tagines & Cous Cous

• 2-3 Tablespoon olive oil
• 4 garlic clove  (finely chopped)
• 2 onion  (chopped)
• 2 celery stick  (chopped)
• 1 carrot  (peeled and chopped)
• 8 tomato  (skinned and roughly chopped)
• 1-2 Teaspoon sugar
• 1 Tablespoon tomato puree
• 1-2 Teaspoon ras el hanout
• bunch fresh coriander  (chopped)
• 6 Cup vegetable stock
• 120 Gram vermicelli rice noodles  (broken into little pieces)
• salt
• black pepper
• 2-3 Tablespoon natural yoghurt  (to serve)

1. Heat oil in heavy-based saucepan and stir in garlic, onions, celery and carrot until they begin to colour.
2. Add the tomatoes and sugar and cook over a medium heat until the mixture is thick and pulpy.
3. Stir in tomato paste, ras el hanout, and most of the coriander, then pour in the stock and bring the liquid to the boil.
4. Reduce heat and gently cook for 15 minutes.
5. Season the soup with salt and pepper to taste, stir in the vermicelli and cook gently until vermicelli is just tender (about 3 minutes).
6. Ladle into individual bowls, swirl a little yoghurt into each one and garnish with reserved coriander.

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