Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Tomato, Semolina, and Cilantro Soup
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Tomato, Semolina, and Cilantro Soup

 Post Reply Post Reply
Author
Message
Aspen Hill View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 15 August 2011
Location: Vermont
Status: Offline
Points: 89
Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post 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

 

Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.098 seconds.