Heat Olive oil in a pan. Add fennel seeds and sauté for 10secs.
Crush the garlic cloves and add them whole, sautéing till they begin to discolour.
Add the red chilli, sauté for 10 secs. If you want to reduce the ‘heat’ of the soup, omit the chilli.
Add the minced shallots, sauté for about 3 minutes till they are nicely fried.
Add the spices – turmeric, chilli powder, clove, cinnamon and coriander powder. Stir them into the shallots.