Soups are my favourite lunch because they are light but filling, and I don’t feel like all I want to do is lay down for the rest of the day after I eat. Also, I can make them from just about any vegetable combo I have in my precious fruit and veggie cart in the kitchen.
Fennel soup is the one I made today and thought, Well, why don’t I just share this with you? So, here it is!
What you’ll need:
1 fennel bulb
1 medium size carrot
1/2 of medium size cauliflower or 1 small one
1 piece of ginger of about 1cm (optional)
1 vegetable cube
1,2 l of water
For serving (optional):
Toasted seeds (poppy, sesame, linseeds, pumpkin and sunflower)
Fresh parsley or coriander
Crème Fraîche or sour cream
Place the pot with 1,2l of water on the high heat. In the meantime, wash fennel and the rest of the veggies and cut them into chunks. When the water is boiling, put all the ingredients together in the pan, reduce the heat to medium-high and let them simmer for about 20 minutes or until cooked through. (Use the fork to check if they are ready.)
Blend it either in a blender or with a stick mixer and season to taste. Let it rest for a couple of minutes and serve.
Either serve it my favourite way, with a sprinkle of toasted seeds, croutons and fresh coriander or, my kids’ favourite way, with a dollop of creme fresh or sour cream.
You can turn my favourite way into your favourite way by making your combination of seeds and herbs. I picked poppy, sesame, linseeds, pumpkin and sunflower because they are my favourite and I always have them ready.
If there are some extra seeds, store them in a glass jar and use to sprinkle your breakfast cereal or a salad.
Herb-wise, the same thing – make it your own. Instead of parsley or coriander, you can use dill, basil or chives, even tarragon. Careful with tarragon though, it’s quite intensive. Keep your hand steady as little goes a long way.
You could eat the soup plain too, skipping all the extra bits and bobs. It’s delicious on its own. I just like to add to it for heartiness and nutrition.
Seed & Spice Toasting
Pick your seeds, in a dry pan with them, heat them up to medium and toss them for a few minutes. At the first whiff of the spicy smoke, take them off the heat. They are ready. For extra crunchiness, you could leave them in the pan for another 30 seconds or so.
Careful not to leave the seeds in the heat unattended cause they burn easily and more often than not go bitter. You’ll have to bin them and start from the beginning.
This whole toasting venture takes about 5 minutes, and the flavour and aroma they give to the dishes are fantastic and so worth it!
What’s your favourite soup? Or lunch? Please comment and share so we can inspire each other and exchange some recipes.
If you liked this post, you might try my casserole recipe too.
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