Fennel, coriander and broccoli soup
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Fennel, coriander and broccoli soup
Soup warms your heart and can be a lovely light way to support you and your body for breakfast, lunch or dinner. These simple ingredients for a Fennel Soup transform into a nurturing silky soup.
SERVES:
4
PREP TIME:
10 mins
COOK TIME:
35 mins
Ingredients
- 1 medium brown onion, finely chopped
- 1 large fennel bulb
- 1 large broccoli head
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 1 bunch coriander leaves including stalks, save a few leaves to garnish
- ½ teaspoon turmeric
- 1 litre hot water
Method
- Place a large pan with olive oil on a medium heat then add the finely chopped onions, stir gently.
- As the onion starts to sweat add the chopped garlic.
- Occasionally stir the onion and garlic while you top and tail the fennel by removing the stalks.
- Keep an eye on the onion and garlic and once it starts to brown remove from the heat.
- Cut the fennel bulbs into large dice size pieces, (rough cubes approximately 2cm x 2cm).
- Once fennel is chopped add to the pan, stir and return to a low heat.
- Add extra oil if needed.
- Chop the broccoli, first slice and dice the stalk.
- Chop the head into mini florets and add to the onion, fennel and garlic mix.
- Adjust heat as needed to continue the frying process.
- Add the turmeric into the pan and continue with the heat.
- Roughly chop the bunch of coriander, stalks included and add to the pan.
- This whole process should take about 15 minutes and when you feel ready add the hot water.
- Making sure the heat is on low, gently simmer for 20 minutes.
- Let the pan and ingredients cool before blending.
- Blend until super smooth.
To Serve
- Sprinkle with coriander leaves to garnish.
Inspiration
- Can be served with fish or meat on top of the soup for more of a substantial meal
Dietary Requirements
Gluten free | Dairy free | Yeast free | Sugar free | Nut free | Egg free | Soy free
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