Tomato, Date and Olive Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion (s)
  • 1 clove garlic
  • 1 handful date (s)
  • 1 tablespoon curry powder
  • 1 small Can / s tomatoes, chunky
  • 500 ml vegetable stock
  • 1 small Glass olives, pitted
  • 1 teaspoon salt
Tomato, Date and Olive Soup
Tomato, Date and Olive Soup

Instructions

  1. Chop the onion and garlic into small pieces. Also cut the dates into small pieces.
  2. Warm 2 tablespoons of olive oil in a saucepan, then sweat the onions and garlic for about 1 - 2 minutes until the onions are nice and translucent. Then add the dates and stir-fry for another 2 minutes.
  3. Finally sprinkle the curry powder over it and mix everything well. After a short time, deglaze everything with the tomatoes and add the vegetable stock.
  4. Increase the temperature, bring the soup to a boil, then reduce the heat again and let the soup simmer for about 10 minutes. Stir a little over and over again. Finally add the drained, pitted olives.
  5. Let the soup simmer until it has the desired consistency (e.g. another 5 minutes). Finally add the salt and, if necessary, continue to taste.
  6. Tastes good with a slice of fresh wholemeal bread.
  7. Tip: If you let the soup simmer longer or if you reduce the amount of liquid a little, the soup becomes a very tasty pasta sauce.

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