4.5/5 rating (20 votes)

Fennel and Tomato Shorba

Fennel and Tomato Soup

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 20 mins

A really lively tomato soup thats touched with the aromatics of fennel

Hari says

Shorba are north Indian soups which are really simple to make. The spicy shorba originates from Mughlai cuisine and generally tend to be very watery (a bit like a consommé) rather than a thick soup, but are jam packed full of spice and lots of flavour. I have cooked this tomato and fennel one more like a soup than a shorba, in that I have left it slightly thicker, but if you want to be more authentic you just need to add more water and put it through a sieve. I think the fennel works really beautifully with the tang of the tomatoes. It will have you zingy and ready to go, would love to hear what you think of this one.

 

  • Ingredients
  • Method
  • 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.

Nutritional information

Typical values* per Serving
Calories87
Fat (g)7
of which saturates (g)1
Carbohydrates (g)6
of which sugars (g)3
Fibre (g)2
Protein (g)1
Salt (mg)577
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Robin Graft

    09 December 2019 at 18:39 |
    I’m a bit confused about this recipe. There is no mention of coriander in the list of ingredients but part way through the instructions it says “add coriander” stalks. Also ingredients says 750ml of water while text says add a litre. I used the smaller amount but soup came out much thinner than I would have liked. Should I have used less water or reduced further?

    reply

    • Hari Ghotra

      09 December 2019 at 19:32 |
      Hi Robin Sorry for the confusion! Indian soups tend to be very watery so I have amended the recipe as I think most will like the soup thicker. I hope you will try it again Thanks so much for your feedback it was very helpful.

      reply

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