Ethiopian Inspired Tomato Soup

The next soup I made was inspired by Ethiopian flavors – and I think it’s my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.

What Flavors are in Ethiopian Foods?

The flavors of Ethiopia are unique. There is a variety of sweet, savory, earthy and tart all in the same dish. Spices, like ginger, cardamom, turmeric, cinnamon, nutmeg, and black pepper are typical. Niter kibbeh, a spiced, clarified butter, is used in most dishes as well. This recipe uses clarified butter with added spices to the dish that would typically be in the niter kibbeh.

Also used often is berbere – a blend of peppers, ginger, garlic, Ethiopian holy basil seeds and other spices from the area. I keep it in my pantry all the time. It’s great on vegetables or starches.

Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. Most meals are served without utensils, but rather some injera bread – a flat bread made with teff flour and fermented like sourdough.

What is clarified butter?

Clarified butter is the pure butterfat from butter. All the solids and water are removed, leaving a rich fat. You can buy it, or make it.

To make it, heat some butter over a very low heat. European butter works the best because it has a lower water content to start with than American butter does. As it heats, you’ll see the solids sink to the bottom and rise to the top. Scoop the white foamy stuff on the top off (this is the milk solid). This process can take awhile – don’t rush it.

Gently strain the solids from the golden butterfat into a glass to cool. Be careful not to pour the particles at the bottom (more solids). I let mine chill for a few hours, then literally lifted the fat off the top and poured away the water.

What’s left is clarified butter.

Making the Soup – 

First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.

Add the garlic and onion.

Cook gently, until the vegetables are starting to soften.

Stir in the tomatoes and broth, then bring to a boil,

then reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

Next, use an immersion blender to puree the soup, leaving some large chunks.

Serve it hot garnished with plain greek yogurt and fresh cilantro leaves. Add some garbanzo beans or chicken if you want a main dish soup.

© Copyright 2024 The Lazy Gastronome

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Ethiopian Inspired Tomato Soup

The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying. 

Course: lunch, Main Course, main dish, Soup

Cuisine: American, Ethiopian

Keyword: berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt

Servings: 4 bowls

Author: HelenFern

Ingredients

• 1/2 cup clarified butter
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 2 Tablespoons berbere spice
• 28 oz can diced or crushed tomatoes
• 3 cup chicken or vegetable broth
• plain greek yogurt for garnish
• fresh cilantro leaves for garnish

Instructions

1. First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes. 

2. Add the garlic and onion.

3. Cook gently, until the vegetables are starting to soften.

4. Stir in the tomatoes and broth, then bring to a boil.

5. Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.

6. Using an immersion blender, puree the soup leaving some large chunks.

7. Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

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