Tomato And Fennel Soup

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

1. Heat olive oil in a non stick pan. Roughly chop onion.
2. 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.
3. Tie up fennel seeds in muslin cloth to make a small potli and add to the pan. Cover and cook on high heat.
4. Tie the coriander stems and add to the pan. Add salt and 2 cups water, cover and cook.
5. Remove the coriander stems and fennel seeds potli. Add chopped coriander leaves and extra virgin olive oil and mix well.
6. Transfer into a glass bowl and grind coarsely with a hand blender.
7. Garnish with some extra virgin olive oil and a sprig of coriander and serve hot.