Tomato miso soup

1 tablespoon fennel seeds

1 full thumb ginger, minced

6 garlic cloves, chopped

3 medium onions, chopped
3 celery sticks, chopped
bit of sugar

3 tins tomato

1 tablespoon red miso

In a soup pot in hot oil, temper the fennel seeds for a few seconds. Add the ginger and stir for half a minute. Add the garlic. Before it browns, add the chopped onions and celery. When they are soft, turn down the heat, add sugar and cook gently for 20 min to let the onions get some colour. Then add the tomatoes, plus 2-3 tins of hot water. Cover and bring to simmer for 15 minutes. Put the miso in a small bowl and mix it with some of the broth, stirring until the miso dissolves. Pour this back into the soup and let it simmer gently for 5 minutes. Do not boil miso. Blitz it in a blender and season to taste. Serves 6.