Israeli tomato soup

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 onions, red, diced
• 4 cloves garlic, chopped
• 1 stalk(s) Celery, chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp paprika powder, sweet, Hungarian
• 2 tsp thyme, chopped
• ½ bunch coriander, chopped
• 2 tbsp tomato paste
• 4 tomatoes, chopped
• 1.2 liters of vegetable broth
• 1 can of chopped tomatoes, approx. 400 ml
• n. B. Sea salt and pepper, colorful, ground
• 1 ½ tbsp coconut blossom sugar
• 1 ½ tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Pour the olive oil into a saucepan. Sauté the onions, celery, and garlic in the oil. Add the coriander, cumin, paprika, and half of the coriander leaves. Sauté over medium heat for 5 minutes. Stir in the tomato paste and sauté for another minute. Add about 1.2 liters of vegetable stock and the tomatoes. Add salt, pepper, sugar, and lemon juice and simmer for 30 minutes. Season to taste; add more water if necessary. Add the remaining chopped fresh coriander to the plate and serve.