Moroccan Tomato Soup With Ras El Hanuot

Rowan Bishop’s Vegetarian Kitchen, published by Bateman.

The inclusion of Ras el Hanout, a traditional Moroccan spice mix, adds a whole new dimension to tomatoes, and both the spice mix and the soup take only a few minutes to prepare. If you happen to have any roasted red capsicums on hand, they make a delicious addition to this soup, added at the end of cooking time and blitzed with the tomatoes.

Serves 4–6. Freezes well.

Ingredients

• 3 Tbsp oil
• 1 medium-sized onion, peeled and sliced
• 1 Tbsp Ras el Hanout
• 3 x 400g tins, peeled and chopped tomatoes with juice or 1.2 kg fresh tomatoes, peeled and chopped
• 1½ cups water
• 1½ tsp salt or to taste
• 1 tsp freshly ground black pepper
• 1 Tbsp sugar
• ½ cup unsweetened yoghurt to garnish (optional)
• ¼ cup fresh, finely chopped coriander to garnish (optional)

Method

Heat the oil in a large, heavy-based saucepan over a gentle heat.

Sauté the onion in the oil until softened, then stir in the Ras el Hanout and sauté for 1 minute. Stir in the tomatoes, water, salt, pepper and sugar and simmer, uncovered, for 15–20 minutes, stirring occasionally.  Transfer to a food processor and purée. Return the soup to the saucepan to reheat before serving.

Ladle into warmed soup bowls and garnish with a swirl of yoghurt if desired and a sprinkle of fresh coriander.

Suggested wines to complement this recipe

Viognier
T.H.E. Viognier 2010
Terrace Heights Estate

Sauvignon Blanc
Sisters Ridge 2009