Tomato, Lemons & Sultanas Soup
Recipe
Tomato Soup with a twist! The bitter-sweet combo of lemons & sultanas… Hmmm… And then the giant couscous to make it nourishing and satisfying.
This recipe is inspired by ‘Chickpea & Preserved Lemon Stew’ by Anna Jones.
I changed the recipe as at the time of trying it out – I didn’t even know what were preserved lemons! Gasp! Haha
Cooking time: 40 min
Difficulty: easy
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Ingredients
- 3 tbsp. coconut oil or rapeseed oil
- 2 onions, peeled & chopped
- 2 carrots, peeled & chopped
- 4 garlic cloves, peeled & pressed
- 1 tbsp. fennel seeds
- 1 tbsp. mustard seeds
- 2 can / 400ml chopped tomatoes
- 2 tbsp. vegetable bouillon powder
- 1 stick cinnamon
- Juice of 3 lemons
- A handful of sultanas
- 250ml oat cream
- 100g giant couscous
- Freshly ground black pepper & salt to taste
- A small bunch of fresh parsley, leaves picked & chopped to serve
Method
1. Fry the onions with the oil on a high heat for 2-3 min or until golden, constantly stirring. Turn down the heat; add garlic, fennel & mustard seeds and fry for another 2-3 minutes, constantly stirring.
2. Add the chopped tomatoes, bouillon, cinnamon, sultanas, oat cream and 800ml of boiling water. Bring to boil, turn down the heat to simmer and cook for another 20 minutes.
3. Add the couscous and cook for 10 minutes. Add more water if you prefer a less thick consistency.
4. Finally, season with pepper and salt and serve warm with chopped parsley on top.