Recipe: Fabulous Fennel Soup

To many of us, fennel is often an unknown quanitity… what to do with this funny looking vegetable that turns up in abundance at this time of year?!?

However, fennel is

• fabulous for reducing inflammation
• high in vitamin C
• and is excellent for our joints.

Fennel is also known for

• containing significant levels of potassium and folate
• and is a wonderful source of dietary fibre that limits build up of cholesterol.

Go fennel!!!

And at such a cheap price this time of year (I bought 3 for $5 this morning at the vegetable market)… give it a go!

Fennel has a lovely mild sweet flavour and goes beautifully with leek and potatoes. The perfect winter comfort soup 🙂

FABULOUS FENNEL Soup

Serves 4

Ingredients

• 80 g butter
• 2 fennel bulbs, sliced
• 2 leeks, sliced
• Pinch of salt
• 2 tspns fennel seeds
• 2 Tbspns apple cider vinegar
• 1.5 litres of vegetable stock
• 2 cloves garlic, crushed
• 2 potatoes, chopped
• Yoghurt, creme fraiche or shaved parmesan, to serve

 Vegan modifications: Butter > Coconut oil; Yoghurt > Lemon-cashew cream

To create!

1. Melt the butter in a large saucepan
2. Add the fennel and leeks and saute until soft.
3. Add fennel seeeds and a pinch of salt and apple cider vinegar and stir.
4. Pour in the stock and bring to the boil.
5. Once boiling add the garlic and potatoes, then turn back to a simmer, covered for 30 minutes.
6. Remove from the heat and blend with a stick mixer.
7. Serve the soup with a dollop of yoghurt or creme fraiche with parmesan and some reserved fennel leaves