Heat 1 tsp of cooking oil and 1 tsp of ghee (clarified butter) in a kadai or a deep-bottom pot on a medium flame. When it is hot, add 1 piece of bay leaf, 1 piece of cinnamon (1 inch size stick), 3 pods of green cardamom, 3 pieces of cloves, and ½ tsp of black peppercorns in it. Stir them continuously and fry for about 30 seconds until you smell the aroma.

Then add 2 cloves of garlic (roughly chopped) and 1 piece of ginger (½ inch size, roughly chopped) to it. Stir them continuously as well to fry for a minute or so until they start changing to a slight brown color.

Now, add 1 tsp of wheat flour to it. Stir continuously and fry it for another 30 seconds until it changes color. (Pro tip: Always fry the wheat flour or else the soup will become sticky and offer a raw and unpleasant smell).

Then, add 3 pieces of tomatoes (sliced roughly). Cook it for 3 to 4 minutes, stirring occasionally until the tomatoes turn tender.

At this stage, add 75 grams of coriander stems, 2 pieces of green chilies, ½ tsp of red chili powder, and salt to taste. Mix them nicely with everything.

Cover the pan and cook it for 3 to 4 minutes until everything turns soft and mushy as shown in the image below.

Now, add 500 ml of water and give it a nice mix. Cover it to cook for 20 minutes or so on a medium to low flame.

When it is done cooking, strain the mixture. Also squeeze all the juice from the remaining pulp.

Your homemade tasty and healthy tomato coriander soup is now ready to serve. Transfer the soup to a serving bowl and enjoy it hot.