Cooking time

• Chop the peeled shallots and the garlic and fry them very gently in the olive oil with the lid on the pan. They should be wonderfully soft and sweet. Meanwhile, grind the coriander seeds in a mortar or spice grinder and add to the onions after 10 minutes. Mix well.
• Cut the tomatoes into six and add them to the onions as well. Finely chop the peeled tomatoes in the tin and then add them to the pan. Pour in the broth, stir well and let it simmer for 15 minutes.
• Heat the sunflower oil in a frying pan and fry the arugula crispy. Note: it can splash quite a bit in the beginning. When the arugula is well discolored and crispy, you can scoop it out of the pan with a slotted spoon and let it drip onto kitchen paper.
• Puree the soup with a stick blender. Add the semoulina, stir well and let it do its job. Turn the fire very low. The soup is now thickened. Stir in the tomato puree well. Serve the soup in bowls and top with a large handful of arugula.