400g can of whole tomatoes
2 small potatoes, diced
1 small shallot, chopped
a spoonful of chopped coriander
a spoonful of chopped dill
a teaspoon of cumin
chicken bouillon cube
A tablespoon of flour mixed with a glass of water
3 cups of water
4 tablespoons olive oil
A pinch of salt, pepper and cumin
Stages of preparation
Saute onions and shallots in oil.
Add potatoes and mix with onions for 5 minutes.
Season it with salt, cumin and pepper and let it simmer for two minutes.
Add tomatoes and stir, add dill and coriander.
Add water, flour mixed with water, and chicken stock cube.
Let the soup simmer until the potatoes are soft, puree them in a blender and return to low heat.
Fry the onion slices in olive oil, season with spices, pour over the soup and serve.