Take tomato soup and make it even more warm and comforting. That's exactly what this recipe does. You can use canned tomatoes to make this soup, or use a couple Farm Fresh tomatoes instead - you'll love this spiced soup no matter which you use.
North African Sun-Dried Tomato Soup with Couscous topping
1 T coconut oil
3 onions, chopped
2 pinches salt
3 garlic cloves, minced
2 t ground cumin
1 t ground cinnamon
2 t ground coriander
1 T peeled, minced fresh ginger
1 T harissa paste
2 red peppers, chopped
5-6 C vegetable broth
1 can whole tomatoes
1 C chopped sun-dried tomatoes
1 ½ C cooked chickpeas, drained and rinsed
Add the whole tomatoes and their juices, the sun-dried tomatoes, and the broth. Bring to a boil, reduce heat to low, and cook 15 minutes.
Transfer soup to a blender and blend until smooth.
Return soup to the pot and add the chickpeas.
Couscous topping: Cook ½ C whole wheat couscous with ¼ t salt according to package directions. Fluff with a fork and add ½ C chopped black olives, ½ C chopped fresh parsley, the zest of 1 lemon, 1 ½ t fresh lemon juice, and 1 T olive oil. Season with salt and serve over soup.
Naturally nourished - Sarah Britton