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TEMPTATION'S MOROCCAN TOMATO SOUP




Source of Recipe


the web


List of Ingredients




1 1/2 Tbsp Garlic (Minced)
1/2 Cup Olive Oil
1 1/2 Large Onions (Minced)
4 Celery Stalks (Minced)
1/3 Cup Dried Marjoram
1/4 Cup Dried Basil
1/2 Tbsp Ground Fennel Seeds
1 Quart Vegetable Broth
1/2 Tbsp Salt
1/2 Tbsp Ground Black Pepper
4 - 14.5 Ounce Cans Chopped or Stewed Tomatos
1 1/2 Cups White Worcestershire Sauce
1 Tbsp Sugar
1/2 Cup Chopped Fresh Parsley
1/2 Cup Plain Couscous
1 - 48 Ounce Can V-8 Juice
Feta Cheese (Optional)



Recipe



Combine garlic, olive oil, onion and celery in a microwave safe dish & heat
on high for 5 minutes or until transparent. Puree tomatoes in food processor
(leaving some small chunks for body) In a large pot add tomatos, vegetable
broth and onion mixture. Set over mediun-low heat. Add marjoram, basil,
fennel seeds, salt, pepper, worcestershire sauce, sugar & parsley. Mix well &
simmer for 1 hour, stirring often to prevent scorching. Add couscous. The
couscous will thicken the soup. Add half of the V-8 juice, save the rest of
the juice to thin out the soup in case it becomes to thick. Heat to serving
temperature, serve with feta cheese crumbled on top.