How to make Tomato And Fennel Soup -
Fennel flavoured tomato soup.This is a soup for a chilly fall evening, when you are in a mood of tangy, warm and comforting. Go ahead give it a try.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Tomato (टमाटर), Fennel Seeds
Cuisine : Fusion
Course : Soups
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For more recipes related to Tomato And Fennel Soup checkout Tomato Egg Drop Soup, Tomato Egg Drop Soup, Tomato Saar, Roasted Garlic and Tomato Soup . You can also find more Soups recipes like Zuppa Di Funghi Carrot And Coriander Soup Spicy Tomato, Carrot And Coconut Soup Carrot, Sweet potato and Lentil Soup
Tomato And Fennel Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato And Fennel Soup Recipe
Tomato boiled and peeled 6 medium
Fennel Seeds 100 grams
Olive oil 2-3 tablespoons
Onion 1 medium
Garlic cloves crushed 7-8
Crushed black peppercorns to taste
Fresh coriander stems 1 bunch
Salt to taste
Fresh coriander leaves chopped 3-4 tablespoons
Fresh coriander sprigs for garnish 1`
Extra virgin olive oil for garnish 1 tablespoon
Method
Step 1
Heat olive oil in a non stick pan. Roughly chop onion.
Step 2
Add garlic to the pan and sauté till fragrant. Chop tomatoes.
Step 3
Add onion and crushed black peppercorns to the pan and sauté.
Step 4
Add tomatoes and mix.
Step 5
Tie up fennel seeds in muslin cloth to make a small potli and add to the pan.
Step 6
Cover and cook on high heat. Tie the coriander stems and add to the pan.
Step 7
Add salt and 2 cups water, cover and cook.
Step 8
Remove the coriander stems and fennel seeds potli.
Step 9
Add chopped coriander leaves and extra virgin olive oil and mix well.
Step 10
Transfer into a glass bowl and grind coarsely with a hand blender.
Step 11
Garnish with some extra virgin olive oil and a sprig of coriander and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
