Tomato Maghreb Soup

Ingredients

• Tomatoes 0 lbs
• Spanish onions 1 head
• Chicken Broth 0 qt
• Honey 2 spoons
• Lemon 1 piece
• Ginger 0 oz
• Black Cumin (Cumin) ¼ spoons
• Cinnamon ¼ spoons
• Parsley 0 oz
• Cilantro 0 oz
• Olive Oil 0 fl oz
• Paprika 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion and sauté it in a deep skillet with olive oil, grated ginger, ground cinnamon, and cumin seeds (or caraway seeds). Cook until the aroma of the sautéed onion and spices is strong, but be careful not to burn it. No charring is needed.

Step 2

Finely chop the tomatoes (you can peel them and remove the seeds first, but that's for overly delicate cooks) and add them to the onions. Pour in the chicken broth, season the mixture in the saucepan with honey, one teaspoon of chopped parsley, one teaspoon of chopped cilantro, salt, and pepper. Bring everything to a boil, then reduce the heat and let the gently bubbling mixture simmer for a few minutes, stirring occasionally.

Step 3

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