Tomato Soup with a Hint of Morocco

Grab those juicy tomatoes and an onion from your cupboard, a few spices from the rack and some of that stale bread you forgot to eat a few days ago - you'll have a tasty summer Moroccan soup before you can even say "Don't panic, grow organic!"



1 onion, finely chopped

A splash of olive oil

1 tsp paprika

1/4 tsp ground ginger

1/4 tsp ground cumin

Pinch of cinnamon

4 cups tomatoes, diced

1 slice stale bread, crumbled

2 tsp honey

Juice and zest of 1 lime

Sea salt and freshly ground pepper

A handful of fresh coriander and/or mint


The How-To

In a large pan, fry onion and spices in olive oil until onion has softened. Add diced tomatoes, breadcrumbs and honey. Stir and heat thoroughly.

Tip the mixture into a blender (or use a hand whizzy stick blender!) and blitz with lime juice, herbs and lime zest. You can either press the mixture through a sieve to get a nice smooth texture, or leave it slightly lumpy - up to you!

Place the soup in the freezer for 15 mins if you prefer it chilled, otherwise warm it up again and season with a generous splattering of herbs!

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