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Easy tomato soup with fennel
A quick and simple go-to weeknight meal, this easy tomato soup recipe is jam-packed with healthy ingredients and bursting with flavour. Juicy plump tomatoes and aromatic fennel cooked with onion, cumin and black pepper to create a desilicious and vibrant dish that takes only 25 minutes to make.
SERVES
3
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 onion medium, thinly sliced
- 1 fennel bulb washed, chopped into small pieces1 fennel bulb washed, chopped into small pieces
- 1 potato washed, peeled and diced into small cubes
- 4 tomatoes medium, diced into small cubes
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 2 cups water
- 1/2 teaspoon sea salt
- 3 tablespoons sunflower seeds unsalted
- 1 pomegranate small, washed, peeled, kernels only
Directions
- In a medium-sized pot, heat the oil on medium heat and fry the onion and fennel until soft. It should be lightly golden.
- Stir in the potato and tomatoes and cook for a few minutes.
- Add the cumin powder and black pepper and mix well.
- Pour in the water, bring to boil, cover and cook on low heat for 15 minutes or until all the vegetables are cooked through.
- Finish with salt.
- Blend the cooked vegetables in a food processor or blender until smooth and creamy.
- Transfer into bowls and garnish with seeds and pomegranate kernels.
