Algerian Tomato Soup with Vermicelli

Page 66

Cuisine: Mediterranean | Course Type: Soups and Stews

(1 review)

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I am eating this as I type and it's very good - nice combination of spices with orange zest gives it quite an individual flavour. I had to make some unplanned last minute adjustments when it became clear that even my biggest pan wasn't going to accommodate all the ingredients, so I omitted half a cup each of celery and red pepper and 1 1/2 cups of stock and ended up with more of a stew than a soup. Next time I may reduce the veg a little further (but cut them in larger pieces) and add some lentils or chick peas for a substantial one-pan meal.

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