Tomato Soup with Vermicelli & Ras El Hanout

  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.
  • Katt 27 Aug, 2014

    This tasted great even though I had to adjust some things; was out of onions and didn't have fresh tomatoes so did no onion and substituted tomatoes with canned Moroccan tomatoes (1 tin approximately equals 4 tomatoes). The dollop of yoghurt with it was divine!!

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