Fennel and Tomato Shorba (Soup)
Description:
Delight in the aromatic richness of this hearty Fennel and Tomato Shorba, a medium-spiced vegetarian soup that offers a perfect balance of fennel’s subtle sweetness and the tang of ripe tomatoes. This vibrant dish is both soothing and refreshing, ideal for a cozy evening or a wholesome starter for your meal. Packed with flavors and easy to prepare, it’s a must-try for any vegetarian soup lover.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | 2 tbsp |
| Fennel seeds | 1 tsp |
| Garlic (sliced) | 5 cloves |
| Green chillies | 2 |
| Salt | 1 tsp |
| Ripe tomatoes (roughly chopped) | 400g |
| Fresh coriander (chopped) | 1 handful |
| Water | Approx. 750ml |
| Roasted fennel (crushed, for garnish) | 1 tsp |
Instructions:
-
Sautéing the Spices:
Heat the oil in a pot over medium heat. Add the fennel seeds and let them sizzle. Once they release their aromatic fragrance, add the sliced garlic. Sauté the garlic until it begins to turn golden brown, infusing the oil with its flavor. -
Adding the Heat:
Next, toss in the whole green chillies and the salt. Stir everything together to ensure the flavours combine well. -
Simmering the Tomatoes:
Add the roughly chopped ripe tomatoes to the pot. Increase the heat slightly to begin cooking the tomatoes, allowing them to soften and release their juices. -
Creating the Soup Base:
Pour in enough water to just cover the tomatoes. Bring the mixture to a boil, and then reduce the heat to a simmer. Add the fresh coriander at this stage to infuse the soup with a burst of freshness. Let it simmer gently for about 15-20 minutes, allowing the tomatoes to break down completely. -
Blending the Soup:
Once the tomatoes have softened, use a hand blender to blitz the soup until smooth and velvety. You can also use a regular blender if preferred—just be sure to allow the soup to cool slightly before blending. -
Final Cooking:
Return the soup to the stove and let it cook for an additional 5 minutes. This allows the flavours to deepen and the soup to thicken slightly. -
Serving:
Pour the soup into serving bowls or cups. Garnish with the roasted, roughly crushed fennel seeds for an added crunch and subtle fennel taste. -
Enjoy:
Serve the Fennel and Tomato Shorba hot, and enjoy its heartwarming and aromatic flavors.
Nutritional Information (per serving):
- Calories: 120
- Fat: 8g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 4g
- Sugar: 7g
- Sodium: 500mg
Allergen Information:
This dish is free from common allergens such as dairy, gluten, and nuts. However, it does contain fennel seeds, which some individuals may be sensitive to. Always check ingredient labels to ensure that the recipe suits your dietary needs.
Dietary Preferences:
- Vegetarian
- Gluten-Free
- Dairy-Free
- Vegan
Advice:
- Adjust the heat by increasing or decreasing the amount of green chillies according to your spice preference.
- For an extra layer of flavor, you can drizzle a little olive oil on top before serving.
- This soup can be made ahead of time and stored in the fridge for up to 3 days, making it a great make-ahead dish for busy weeknights.
Conclusion:
Fennel and Tomato Shorba is the ideal comfort food for those chilly days when you crave something warm, nutritious, and packed with flavor. The aromatic fennel pairs beautifully with the rich, tangy tomatoes to create a soup that is as satisfying as it is simple to make. Perfect for vegetarians and anyone looking for a light yet filling meal, this recipe is sure to become a household favorite.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Rating: 4.5/5 (Based on 20 votes)
Views: 21,093
Let us know how your Fennel and Tomato Shorba turns out, and feel free to share any tweaks you made!
