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Tomato And Fennel Soup
Main Ingredients | Tomato, Fennel Seeds |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 6 medium tomatoes, boiled and peeled
- 100 gms fennel seeds
- 2-3 tablespoons olive oil
- 1 medium onion
- 7-8 garlic cloves, crushed
- Crushed black peppercorns to taste
- A bunch of fresh coriander stems
- Salt to taste
- 3-4 tablespoons chopped fresh coriander leaves + a sprig for garnishing
- 1 tbsp extra virgin olive oil + for garnishing
Method
- Heat olive oil in a non stick pan. Roughly chop onion.
- Add garlic to the pan and sauté till fragrant. Chop tomatoes. Add onion and crushed black peppercorns to the pan and sauté. Add tomatoes and mix.
- Tie up fennel seeds in muslin cloth to make a small potli and add to the pan. Cover and cook on high heat.
- Tie the coriander stems and add to the pan. Add salt and 2 cups water, cover and cook.
- Remove the coriander stems and fennel seeds potli. Add chopped coriander leaves and extra virgin olive oil and mix well.
- Transfer into a glass bowl and grind coarsely with a hand blender.
- Garnish with some extra virgin olive oil and a sprig of coriander and serve hot.
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