Light Moroccan Tomato Soup

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 800 g Plum tomato, ripe
• 900 ml Vegetable stock, hot
• 2 tbsp Chickpea flour
• 20 g Fresh coriander
• 1 medium Lemon

1. Warm the olive oil in a saucepan over a medium heat. Finely chop the onion, add it with the salt, and cook for 8 to 10 minutes until soft and translucent.
2. Crush the garlic and stir it in for 30 seconds until fragrant. Add the cumin and ground coriander and cook for 30 seconds, stirring constantly.
3. Roughly chop the tomatoes and add them to the pan. Pour in the vegetable stock, bring to a gentle simmer, then cook for 15 minutes until the tomatoes have collapsed and the flavours taste rounded.
4. Whisk the chickpea flour with a few tablespoons of the hot soup in a bowl until smooth, then stir it back into the pan. Simmer for 3 to 5 minutes, stirring, until the soup thickens slightly and no floury taste remains.
5. Take the pan off the heat and blend until smooth. Finely chop most of the fresh coriander and stir it in, then squeeze in lemon juice to taste; serve topped with the remaining coriander.

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