Fennel and Tomato Shorba

• 2 tbsp oil
• 1 tsp fennel seeds
• 5 cloves of garlic, sliced
• 2 green chillies
• 1 tsp salt
• 400g ripe tomatoes, roughly chopped
• fresh coriander, 1 handful
• approx 750ml water
• 1 tsp fennel, roasted and roughly crushed for the garnish

Method

1. Heat oil and add the fennel seeds, when they sizzle add the garlic and cook until it starts to brown.
2. Throw in the whole green chillies and the salt.
3. Add the chopped tomatoes and increase the heat to start them cooking.
4. Pour over enough water to just cover the tomatoes and bring to a boil then add in the coriander.
5. Leave it to simmer for 15-20 minutes.
6. Blitz with a hand blender until smooth.
7. Return to the stove for 5 minutes then pour into serving bowls or cups.
8. Sprinkle with roasted fennel serve.