soup · Cooking course

Ingredients

• San Marzano tomatoes — 1 kg
• Red onion — 1 pc, finely chopped
• Chicken stock — 1 L
• Honey — 2 tsp
• Lemons — 1 pc
• Ginger — 20 g, finely chopped
• Cumin (zira) — 0.5 tsp
• Cinnamon sticks — 1 pc
• Garlic — 2 cloves
• Parsley — 50 g
• Cilantro — 50 g
• Olive oil — 50 ml
• Sweet paprika — 1 tsp
• Cayenne pepper — 2 g
• Lime — 1 pc
• Salt
• Black pepper

Instructions

1. Pour olive oil into a pot and heat. Add the red onion; sauté until it weeps.
2. Add cumin, ginger, and the cinnamon stick.
3. Add the canned tomatoes (paste or chunks) and braise a couple of minutes.
4. Roughly chop the garlic and add.
5. Add salt, pepper, paprika (smoked), and ground cayenne.
6. Add honey; stir.
7. Squeeze in half a lemon and pour in the chicken stock. Simmer 5–7 minutes.
8. Stir in cilantro and parsley; take off the heat.
9. Garnish with a wedge of lime or lemon.