The Winter Warmers – Three Perfect Soup Recipes (Part 1) - Slow-Cooked Fennel Soup

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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

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 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

 
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