This recipe comes from the kitchen of Lindsey Elmore.
This nourishing soup is spicy yet savory and delicious.
1 large onion, diced
2 cloves garlic, minced
4 medium tomatoes, diced
100 g wolfberry
1 small red chili, diced
1 and half cup Vegetable stock
1 tsp Cumin
1 tsp Garam Marsala
1 tsp Ground Coriander
1 tbsp Cilantro + more for garnish
Salt & Pepper
Soak wolfberries overnight in water. Strain reserving the water to make tea.
In saucepan sautee onion and garlic in oil until soft.
Add chili, wolfberry and cumin. Simmer for 10 minutes.
Add tomatoes and vegetable stock. Simmer some more.
Season to taste with spices.
Remove from heat, stir in cilantro and blend in blender. Garnish with more cilantro.