Name: Tomato soup with olive & caper pistou
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 sebago (brushed) potatoes, peeled, cut into 1cm pieces; 1 large brown onion, chopped; 2.50 gm ground cumin; 1 400g can diced tomatoes; 375ml vegetable liquid stock; 250ml (1 cup) water; Salt & ground black pepper, to taste; 85g (1/2 cup) stuffed green olives, finely chopped; 40.00 ml drained capers, finely chopped; 1 garlic clove, crushed

Tomato soup with olive & caper pistou

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Cozy up this winter with a hearty tomato soup.

Ingredients:

18.20 gm olive oil
2 sebago (brushed) potatoes, peeled, cut into 1cm pieces
1 large brown onion, chopped
2.50 gm ground cumin
1 400g can diced tomatoes
375ml vegetable liquid stock
250ml (1 cup) water
Salt & ground black pepper, to taste
85g (1/2 cup) stuffed green olives, finely chopped
40.00 ml drained capers, finely chopped
1 garlic clove, crushed

Instructions:

In a medium saucepan over medium heat, heat oil. Add potatoes and onion, cook while stirring occasionally until onion softens slightly, about 3 minutes. Stir in cumin and cook until aromatic, about 30 seconds.
Turn up the heat to high and add in the tomatoes, stock, and water. Cover the pot and let it come to a boil. Lower the heat to medium and simmer with the lid on, stirring occasionally, for 10 minutes until the potatoes are soft.
Prepare the olive & caper pistou by mixing olives, capers, and garlic in a small bowl. Set it aside.
Season the soup with a pinch of salt and pepper to taste. Serve in bowls and garnish each with a dollop of olive & caper pistou.

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