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Moroccan tomato soup

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 13
Servings 4
Time 30 min


  • 30
  • 2
    onions, chopped
  • 4
    cloves garlic, crushed
  • 1
    bag tomatoes, peeled, seeded and coarsely chopped
  • 500
    chicken stock
  • 1
    orange, juice and zest
  • 30
  • 2
    cinnamon sticks
  • 5
    ground allspice
  • 2
    ground nutmeg
  • 12
    cooked baby potatoes, peeled and halved
  • salt and freshly ground black pepper, to taste
  • 30
    freshly chopped mint


40 min
Heat the oil in a large saucepan and sauté the onions until soft. Add the garlic and cook for a further 2 minutes. Add the tomatoes, stock, orange juice and zest, honey, cinnamon sticks, allspice and nutmeg. Bring to the boil, reduce heat and simmer uncovered for 30 minutes. Remove the cinnamon sticks and blend soup in a liquidiser until smooth. Return to the pot and heat. Season to taste. TO SERVE: Divide the potato halves between 4 serving dishes, ladle the hot soup on top of the potatoes and garnish with mint.

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