Tomato and coriander soup
Roasted tomato soup with coriander, cumin and lemon.
Active time20 min
Cooking35 min
Total45 min
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Ingredients
- 20 g coriander
- 100 g onions
- 800 g tomatoes
- 2 tsp cumin
- 500 ml water
- 15 ml olive oil
- 30 ml lemon juice
Preparation
Preheat the oven to 200 degrees Celsius. Wash and quarter the tomatoes; peel and quarter the onion. Coat with oil and roast for 25 minutes.
100 g onions800 g tomatoes15 ml olive oil- knife
- baking tray
- oven
Wash and finely chop the coriander. Blend the roasted vegetables, water and cumin, pour into a saucepan, then simmer for 5 to 10 minutes. Remove from the heat and add the coriander and lemon juice.
20 g coriander2 tsp cumin500 ml water30 ml lemon juice- knife
- blender
- saucepan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration