Chorba bil Matisha
(Tomato Soup) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
1 onion, peeled
1 whole cloves
1.4l vegetable stock
900g butternut (or other) squash, peeled, de-seeded and cubed
4 celery sticks, chopped
800g tinned, chopped, tomatoes (with juice)
2 tbsp coriander leaves, finely chopped
1/4 tsp turmeric
35g Capellini pasta, broken into pieces
250ml milk
salt and black pepper, to taste
lemon wedges, to serve
Chorba bil Matisha
(Tomato Soup) Preparation:
Method:
Use the cloves to stud the onion then add to a large soup pot along with the squash, stock, celery, tomatoes, coriander and turmeric. Bring to a boil then reduce to a brisk simmer, cover and cook for about 30 minutes, or until the vegetables are tender.
Discard the onion and cloves then take the soup off the heat. Allow to cool slightly then purée in a blender until smooth. Return the purée to the pot and add the broken pieces of pasta. Bring to a simmer and cook for 8 minutes. Take off the heat and add the milk. Return to the heat and allow to warm through. Season to taste with salt and black pepper then serve ladled into bowls with the lemon wedges.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More recipes for starters... More Traditional recipes... More Vegetarian recipes... More recipes for Soup... More recipes for Pies and Tarts... More recipes for Pasta... More recipes for Carbohydrate Staples...
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Other recipes with vegetables and pasta as primary ingredients:
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