Author Notes
A Turkish inspired soup. Simple, quick and unexpectedly flavorful. Perfect for light lunch or starter. Top with fresh coriander for a flavor boost. —Sarah
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Ingredients
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4
medium tomatoes, grated
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1
jalapeño, finely chopped
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1
knob of butter
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1 tablespoon
olive oil
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1.5 liters
stock (vegetable)
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1 handful
small pasta shapes
Directions
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Heat the oil and butter in a large pan.
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Add the tomato pulp and fry over a medium heat. The mixture will deepen in color.
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Add the chopped jalapeño and heat through for 2 minutes.
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Add the stock (I use cubes) and bring to the boil.
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Throw in the pasta shapes (rice also works well, feel fee to experiment)
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Simmer until the pasta is cooked.
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Serve up and enjoy.
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