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Vegan tomato soup with Lebanese bread

Soup has something cozy, something cozy. Tomato soup has to be one of the favorites. No grandma’s soup with balls today. Hugo gives a Middle Eastern twist to this good old classic. And a healthy side effect: he keeps the soup completely vegan. No meat, no fish, no animal ingredients. Boil!

Winter tomato soup

  • (vegan) Meal soup 4 persons
  • Preparation approx. 35 minutes

Ingredients

  • 1 onion
  • 1 to 2 carrots
  • neutral (olive) oil
  • 1 clove of garlic
  • 1 tablespoon of harissa
  • 1 to 2 teaspoons smoked paprika
  • 1 large sweet potato
  • 1 tin of diced tomatoes (400 g)
  • 250 ml passata
  • 1 liter of vegetable stock
  • 125 g quick barley
  • salt
  • pepper

Need extra

Lebanese bread with eggplant, olive and garlic sauce

  • (vegan) Side dish 4 persons
  • Preparation cal 30 minutes

Ingredients

  • 2 medium eggplants
  • neutral olive oil
  • 4 tablespoons of black olives
  • 1 bunch of cilantro
  • 5 tablespoons of tahini
  • juice of 1/2 lemon
  • about 75 ml of water
  • 1 small garlic clove
  • 4 Lebanese breads
  • 2 teaspoons of za’atar
  • salt
  • pepper

Make winter tomato soup (1/2)

Since the meal soup with the hard winter vegetables can stand up for quite a long time, Hugo starts with the tomato soup.

Peel and chop the onion. Peel and dice the carrot. Meanwhile, heat a splash of oil in a stockpot. In this you fry the onion and carrot for about five minutes on low heat.

Once you’ve done this, peel and chop the garlic. Also peel and cut the sweet potato into cubes. Add the sweet potato, harissa, smoked paprika and finally the garlic to the stockpot. Bake everything gently in one minute.

Deglaze it with the tomato cubes, passata and stock. Let it boil for ten minutes on low heat and then let it simmer for about thirty minutes. If you have the time, preferably leave it alone for an hour. Just stir it briefly every now and then.

Lebanese bread with eggplant, olive and garlic sauce

Hugo starts with the toppings for the Lebanese flatbread. Preheat the oven to 250ºC. Wash and cut the aubergines into ½ to 1 cm slices. Sprinkle with a pinch of salt and let them stand for 15 minutes, so that the moisture is drawn from the aubergines. Then wipe the salt off the aubergines. Another thing you can do is rinse them and pat them dry in a paper towel.

Then brush the aubergines with olive oil. After this, they can go into the preheated oven at 250ºC on a baking tray covered with baking paper. Roast them nicely golden brown in about twenty minutes. The slices can be turned over halfway through the oven.

Remove the aubergines from the oven. Brush the Lebanese bread with olive oil, sprinkle with za’atar and put it in the preheated oven at 250ºC for 1 minute.

Tip: You can buy Lebanese flatbread in almost any supermarket or toko nowadays. Isn’t it there? Then you can take pita bread as an alternative.

Make winter tomato soup (2/2)

Back to the soup. About fifteen minutes before you want to serve the soup, stir in the quick barley. Let it boil for fifteen minutes. Add salt and pepper to taste.

Finally, all you have to do is top the Lebanese bread with the aubergine, olives and some coriander leaves. Not a fan of cilantro? Then feel free to leave it out. Drape the garlic sauce over it and spoon.

Enjoy your meal!

Combine cooking and watching? Look here episode 8 via Videoland back and see how Hugo makes the winter tomato soup.

This is an article by

Sharmaine Zandbergen

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