This delicious soup is a healthy, low calorie option for a quick lunch as it is simple to prepare and only needs a short cooking time. The fennel gives this soup a delicious anise flavour, while the potatoes and celeriac provide a luxurious creamy texture, without the need to add any cream.
- Peel and chop the onion, celery, celeriac and potatoes.
- Remove the butt and top of the fennel and chop the main bulb into even sized, smallish pieces.
- Heat around 2 tablespoons of oil in a soup pan and add the chopped onion, celery, celeriac and fennel.
- Fry for several minutes and when vegetables start to yellow and soften add fennel seeds.
- Continue frying for another minute or so, stirring to ensure the seeds and vegetables cook evenly and do not burn.
- Add 1 and1/2 litres of either vegetable or chicken stock. (If you are wanting a more intense flavoured soup, only add 1 litre of stock.)
- Add the potatoes.
- Cook for about half an hour or until all the vegetables are soft.
- Liquidise the soup using a blender and season with a little salt if you wish.
- Chopping the vegetables into small pieces and making them similar in size speeds up the cooking time.
- If you have any leftover soup for the following day, the fennel flavour will become more intense.
Serving Tip: Delicious with freshly made flatbreads. Click on the link for instructions for these easy to make breads.
Benefits of Eating Fennel
Fennel is a popular plant in the Mediterranean where it has long been recognised for its medicinal properties, particularly with regard to digestive ailments. It is high in Vitamin C, minerals and phytoestrogens, so is also considered beneficial for menopause and other female conditions.