Tomato, Semolina, and Cilantro Soup

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OK, I am not sure which section this recipe should go but this one looked good to me.  I plan to make this and may use couscous for the pasta: 

Tomato,
Semolina, and Cilantro Soup

Ingredients

Olive oil

1 medium onion, finely chopped

1 celery stick, finely chopped

2 tsp. ground coriander

2 tsp. ground cumin

1½ tsp. sweet paprika

2 tsp. finely chopped fresh thyme

½ cup roughly chopped fresh cilantro

2 tbsp. tomato paste

1 pound fresh tomatoes, peeled, seeded and finely chopped

6 cups water, plus more for thinning if necessary

1½ tbsp. sugar

1 cup semolina

1 cup cooked pasta

Juice of 1 lemon

Greek yogurt (for garnish)

Kosher salt and freshly ground pepper

Put a medium soup pot over medium heat. Add
just enough olive oil to coat the bottom and then add the onion and celery
along with a good pinch of salt. Sauté for 5 minutes, stirring frequently, then
add the coriander, cumin, paprika, thyme, and half the cilantro. Sauté until
the onion is golden and soft and the mixture is very fragrant, about another 5
minutes. Add the tomato paste, another pinch of salt and a few grinds of
pepper, and the tomatoes; cook for another minute. Pour in the water and
sprinkle in the sugar and bring to a boil. Simmer for 20 minutes.

Next, add the semolina to the simmering soup
in a slow steady stream as you whisk vigorously. Keep on cooking for 10 minutes
whisking occasionally to avoid lumps. Add the pasta and squeeze in the lemon
juice. Season to taste with salt and pepper.

Before serving, add more water if the soup is
too thick for your liking. Ladle into bowls and spoon yogurt on top. Garnish
with the remaining cilantro.

Total Servings: 6

Nutritional Information
Per Serving

Calories: 225

Carbohydrates: 43.7g

Cholesterol: 16mg

Fat: 1.3g

Saturated Fat: 0g

Fiber: 3.1g

Sodium: 52mg

Protein: 10.4g

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Aspen Hill Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 15 August 2011 Location: Vermont Status: Offline Points: 89	Post Options Post Reply Quote Aspen Hill Report Post Thanks(0) Quote Reply Topic: Tomato, Semolina, and Cilantro Soup Posted: 20 January 2012 at 16:53
	OK, I am not sure which section this recipe should go but this one looked good to me. I plan to make this and may use couscous for the pasta: Tomato, Semolina, and Cilantro Soup Ingredients Olive oil 1 medium onion, finely chopped 1 celery stick, finely chopped 2 tsp. ground coriander 2 tsp. ground cumin 1½ tsp. sweet paprika 2 tsp. finely chopped fresh thyme ½ cup roughly chopped fresh cilantro 2 tbsp. tomato paste 1 pound fresh tomatoes, peeled, seeded and finely chopped 6 cups water, plus more for thinning if necessary 1½ tbsp. sugar 1 cup semolina 1 cup cooked pasta Juice of 1 lemon Greek yogurt (for garnish) Kosher salt and freshly ground pepper Put a medium soup pot over medium heat. Add just enough olive oil to coat the bottom and then add the onion and celery along with a good pinch of salt. Sauté for 5 minutes, stirring frequently, then add the coriander, cumin, paprika, thyme, and half the cilantro. Sauté until the onion is golden and soft and the mixture is very fragrant, about another 5 minutes. Add the tomato paste, another pinch of salt and a few grinds of pepper, and the tomatoes; cook for another minute. Pour in the water and sprinkle in the sugar and bring to a boil. Simmer for 20 minutes. Next, add the semolina to the simmering soup in a slow steady stream as you whisk vigorously. Keep on cooking for 10 minutes whisking occasionally to avoid lumps. Add the pasta and squeeze in the lemon juice. Season to taste with salt and pepper. Before serving, add more water if the soup is too thick for your liking. Ladle into bowls and spoon yogurt on top. Garnish with the remaining cilantro. Total Servings: 6 Nutritional Information Per Serving Calories: 225 Carbohydrates: 43.7g Cholesterol: 16mg Fat: 1.3g Saturated Fat: 0g Fiber: 3.1g Sodium: 52mg Protein: 10.4g

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