2 pieces of garlick
1 small spoon of kimono, paprikapoeder, korianderpoeder
1 red pepper (paprika)
500 ml vegetable-boullion
argan oil, or another tastefull oil.
Cut the onion, put the olive oil in a pan, bake the garlick for 1 minute, add the onion, bake until it has a nice color. Add the spices, tomatoes, red peppar, fry for 3 minutes, add the bouillion, have it cooking on a low level for 10 minutes, slow the heat, add the cream fraiche and oil.