This week I bid a temporary goodbye to teaching the lil kiddies to take a much-needed summer break. And honestly it couldn’t have come at a better time. As much as I love quickie meals, I have seriously OD’d on smoothies and cold cereal for breakfast, brown bag wrap + salad lunches and 5 minute polenta bowl dinners. It is time to regain my cooking legs…
And what better to start off my August cooking blitz than one of my all time favourite foods to prepare: SOUP!
I chose to share this recipe because while its very simple, it involves one truly magical element that makes the whole dish shine: Fennel!
Fennel is one of the BEST whole foods to eat when it comes to good digestion and for reasons I am sure you understand I very much encourage vegetarian/flexitarian/vegan-folk (who eat loads of whole grains, beans, spicy food and soy) to incorporate more of this crunchy-sweet veggie into your diet. This carrot-fennel soup is simple, subtley sweet way to do just that. Try it out! Trust me your grumbly bloaty tummy will thank you.
Carrot and Fennel Soup
- 1 bulb of fennel (just the bottom part), diced
- 3 medium carrots, diced
- 1/4 yellow onion, diced
- 1 dried bay leaf
- 1 tsp coconut oil for frying
- 1 sweet apple, chopped
- 1 tbsp honey or agave
- 1 tbsp chopped garlic (2-3 cloves)
- 1-2 cups almond milk
- 1/4 cup silken tofu or yoghurt
- parsley (optional, for garnish)
- Sautee fennel, carrots & onion in oil in a medium-large pot until soft and fragrant.
- Add garlic and sautee another 2-3 min.
- Add apple, stir to combine.
- Add bay leave plus 5 cups vegetable broth or water + boullion. Simmer on low for 30-40 minutes until very fragrant.
- Remove bay leaf and add salt and pepper, almond milk and tofu or yogurt. Then blend. You can do this using an infusion hand blender or scoop into a regular blender.
- Return to the pot and simmer, season again to taste. Serve with chopped parsley.