Fennel Soup

This is a light yet creamy soup and is ideal for any time of the year as is tasty and wholesome and light all at the same time. I’m yet to meet anyone who doesn’t love this.

Ingredients:

‣ 1 large white onion, chopped

‣ 2 cloves of garlic, crushed

‣ 3 tablespoon of olive oil

‣ 3 bulbs of fennel

‣ 3 large carrots

‣ 5 cups of vegetable stock

‣ ¼ teaspoon of himalyan salt

‣ A pinch of ground black pepper

‣ 1-2 tablespoons of agave syrup

Fennel Soup.jpg

Method:

1) Sauté onion and garlic in olive oil until soft

2) Add carrots first for a few minutes and then add the fennel and cook for a further five minutes

3) Add stock water to cover all the ingredients and bring to boil

4) Simmer for 20 minutes

5) Add the salt, pepper and agave

6) Blend and serve hot

 

This is a light yet creamy soup and is ideal for any time of the year as is tasty and wholesome and light all at the same time.