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www.janbilton.co.nz

Spicy Moroccan Tomato Soup

1 tablespoon canola oil
1 large onion, finely diced
2 x 400g cans tomatoes in juice, crushed
1 tablespoon each; honey, crushed garlic
grated rind and juice 1 orange
1 cup good chicken stock
1/2 teaspoon each: ground cumin, cinnamon
grated nutmeg, freshly ground salt and pepper to taste

Heat the oil in a large, heavy saucepan over medium heat. Add the onion and sauté, until soft. Add the tomatoes and their juice and bring to the boil. Add the honey, garlic, orange rind and juice, chicken stock and seasonings. Simmer, uncovered, for 30 minutes.

Meanwhile, peel and steam or microwave the potato, until cooked. Slice into 5mm rounds.

Purée the soup if preferred then reheat. Place 3-4 slices of the potato in the base of four soup bowls. Ladle the soup on top. Garnish with extra julienned orange rind and mint if preferred.

Serves 4.