Hearty, nutritious and easy on the pocket, soups are
the perfect dish for warming you on cold winter nights
Slow-Cooked Fennel Soup
Slow-Cooked Fennel
Soup
·
Serves 4 as a starter, or lovely as a lunch with a salad
·
Ready in 45 mins
Ingredient
·
2 fennel bulbs (about 650g)
2
fennel bulbs
·
2 tbsp olive oil
·
1 onion, chopped
·
2 celery sticks, thinly sliced
·
2 garlic cloves, chopped
·
1/2tsp fennel seeds, roughly chopped
·
1 lt hot vegan vegetable stock salt and pepper
Recipe
1. Halve the fennel
bulbs through the root, then cut the root out and do the best you can to
roughly chop the rest (including stalks and fronds) into smallish pieces. They
don’t need to be pretty.
2. In a wide,
heavy-bottomed pan, heat the olive oil and gently fry the onion, celery,
garlic, fennel seeds and chopped fennel over a medium heat. Once they begin to
soften pop a lid on, lower the heat and keep stirring every now and then – you
want it all to get very soft, mushy and sweet, but without browning at all.
After 30 minutes of very gentle cooking, pour in the stock and bring to a
simmer. Give it a good stir and a bit of a season, then blitz to a smooth,
creamy purée in a blender or food processor (or use a stick blender). Tip back
into the pan, if necessary, to reheat.
3. Taste again
before serving. Some little croutons go down well in this for a bit of textural
contrast.
·
Per serving: 143 cals, 7.3g fat
