Tomato, date and olive soup

Ingredients for 2 servings:

• 2 tbsp olive oil
• 1 small onion(s)
• 1 clove(s) garlic
• 1 handful of dates
• 1 tbsp curry powder
• 1 small can of tomatoes, chopped
• 500 ml vegetable stock
• 1 small jar of pitted olives
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and a touch exotic

Finely chop the onion and garlic. Finely chop the dates. Heat 2 tablespoons of olive oil in a saucepan, then sauté the onions and garlic for about 1-2 minutes until the onions are translucent. Then add the dates and stir-fry for another 2 minutes. Finally, sprinkle the curry powder over the soup and mix well. After a short time, deglaze everything with the tomatoes and add the vegetable stock. Increase the heat, bring the soup to a boil, then reduce the heat again and simmer for about 10 minutes, stirring occasionally. Finally, add the drained, pitted olives. Simmer the soup until it reaches the desired consistency (e.g., another 5 minutes). Finally, add the salt and season to taste. Tastes great with a slice of fresh whole-grain bread. Tip: If you let the soup simmer longer or reduce the amount of liquid slightly, the “soup” becomes a very tasty pasta sauce.