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Tomato Soup

Sundays with Marlena Spieler

This  soup was a part of our meal along with  latkes & Apple Cranberry Chutney. When we cook, we tend to compare to something familiar maybe? To us the flavors just felt like rasam, a go to soup that one is given in South India when we have a cold or fever.

Olive Oil- 1 T
White onion-1/2 cup, chopped
Carrot- 1, peeled and diced
Garlic cloves- 4, finely chopped
Canned tomato- 2 cups
Vegetable or chicken broth- 4 cups
Middle Eastern Couscous- 1 cup
Mint- 1 tsp, finely chopped
Cilantro- ¼ cup, finely chopped
Roasted coarsely ground Cumin- 2 tsp
Cayenne- 1 tsp
Salt & Pepper to taste

• Heat oil in a large pan, sauté the onion, garlic and carrots until softened.
• Add the tomatoes and rest of the ingredients and let is simmer for about 20 minutes.
• In Marlena’s recipe, she adds some garlic along with the tomatoes and the rest of the garlic 10 minutes before the cooking process. This is done to get the strong flavor of the garlic.
• Check to see if the couscous is cooked through or cook for some more time. Serve hot with a garnish of mint and cilantro.

Please don’t forget to check Eileen and Mel’s blogs who are also cooking some delicious dishes from Marlena’s Cookbook. More about Marlena and her cookbooks can be found here.