Fennel, Split Pea, Anise Vegan Soup

Standard


1 bunch of garlic

Whole bulb of fennel – set the leaves aside

Spring onions or shallots

Celery

Sauté them soft but don’t brown

Use plenty of olive oil.

Boil some water in a kettle and then add chopped root vegetables, potatoes, turnip, carrot but not pumpkin because it turns it into pumpkin soup.

Add a good handful of dried split peas – if you prefer runny soup as less.

Add herbs. I usually have rosemary, maybe some oregano, dill is nice, a star anise pod, salt, chilli, and some massel chicken or veg stock

Bring to boil for an hour and then simmer for another hour or two.

Add fennel leaves chopped before serving.

Tastes much better the following day.

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One response »

  1. Pingback: creamed fennel soup | NOOSA NUTRITION

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