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Roasted tomato & cumin soup

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Roasted tomato & cumin soup Empty Roasted tomato & cumin soup

Post  Ju-Ju on Thu Sep 09, 2010 11:36 pm

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Serves 1

•3 tbsp olive oil

•1 tsp cumin seeds

•3 tomatoes, cut into quarters

•2 cloves garlic, chopped

•100ml/3½fl oz chicken stock or vegetable stock

Preparation method

1.Heat the olive oil in a pan and fry the cumin seeds for two minutes.

2.Add the tomatoes, garlic and the chicken stock or vegetable stock and cook gently for 8-10 minutes.

3.Blend the soup and serve in a warm bowl.

Verdict, quick and tasty, I found it quicker to use the tomatoes I had already previously roasted and defrosted. Equally a cheats methood I used tin tomatoes and added a bit of sugar to liven the taste up.

A decent stock makes all the difference.


Posts : 424
Join date : 2009-08-17
Location : In the Kitchen


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