The simplest variations on the tomato soup theme are often the best. True to the culture of thrift in tradiotional soup-making, this classic thin soup makes great use of a few familiar ingredients, but it is the addition of coriander that brings, a burst of flavor.
Ingredients (serves 4):
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 lb tomatores, peeled, seeded and chopped
- 2 cuoa vegetable stock
- 2 large fresh coriander sprigs
- salt and ground black pepper
Heat the coconut oil in a pan and gently fry the finely chopped onion, stirring frequentl, for about 5 minutes, or until it is soft and transculent but not brown.
Add the chopped tomatoes, stock and coriander sprigs to the pan. Bring to the boil, than lower the heat, clver the pan and simmer gently for about 15 minutes.
Remove and discard the coriander: Press the soup through a sieve (strainer) and return it to the clean pan. Season and heat through. Serve springled with ground black pepper.
- Insted of the corander, add fresh tarragan to the soup. For a pronounced flavor, do not remove it but chop it very finely instead.
- Mixed herbs are good with tomato soup. Instead of the classic, pungent Mediterranean mix, try lots of chopped fresh parsley, a hint of a chopped fresh thyme, just one or two leaves of fresh sage and a small bunch of chives. Ensure all the herbs are finely cut or chopped and add them to the soup after reheating instead of the pepper.
Enjoy this 100% paleo soup! 🙂