Mediterranean tomato soup

Name: Mediterranean tomato soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 250 g Tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Rosemary needles; 1 little box Saffron; 750 ml Vegetable broth (instant); 1 Perennial celery; 200 g Cod fillet; 200 g yellow cherry tomatoes; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs, olives and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1-2 Garlic cloves
250 g Tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Rosemary needles
1 little box Saffron
750 ml Vegetable broth (instant)
1 Perennial celery
200 g Cod fillet
200 g yellow cherry tomatoes
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs, olives and lemon

Directions

1
Peel the garlic and press it through a garlic press. Wash, clean and slice the red tomatoes. Heat olive oil. Steam garlic and tomatoes for about 10 minutes. Season with salt, pepper, rosemary and saffron. Deglaze with broth and cook for about 10 minutes. In the meantime clean, wash and chop the celery.
2
Add to the stock and simmer for another 10 minutes. Wash the fish and cut into pieces. Wash and clean the cherry tomatoes. Add both to the soup and simmer at low heat for about 7 minutes. Season soup again with salt, pepper and lemon juice. Serve with fresh herbs and olives. Serve garnished with lemon