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