Tamatar Shorba (Indian)

250ml Chicken stock
800g Chopped Tomatoes (2 Tins)
12 Peppercorns
2tbsp Oil
2tsp Ground Cumin
2tsp Garam Masala
3 Indian bay leaves
5cm cinnamon stick
1tsp Sugar
Coriander leaves, to garnish

1, Heat the oil over a low heat in a heavy-based saucepan and fry the onion, bay leaves, cinnamon and peppercorns until the onion is soft.

2, Add the cumin, garam masala and the tomatoes, mashing the tomatoes with a fork to break them up. Add the sugar and the stock and slowly bring to the boil. Simmer over low heat for 30 minutes.

3, Strain the soup through a sieve, using the back of a metal spoon to push against the solids and extract as much of the liquid as possible.

4, Discard what's left in the sieve. Reheat, then season with salt to taste, and garnish with the coriander leaves before serving.