Tonights recipe using ingredients from my family box OrganicBox
One of my go to soup recipes and my favourite way to use fennel! I’ve done quite a few variations on this soup but the key ingredients every time are fennel, potato and coconut cream.
- 2 potatoes - 1 bulb of fennel - 1 onion
- 1/2 apple grated
-1/2 pear grated
- 1/2 tin of coconut cream
- Olive oil
Roast all the vegetables with olive oil and a sprinkle of salt.
I make a vegetable stock from the vegetable peels.
Add the roasted vegetables, 1/2 tin of coconut cream, grated apple and pear to the soup stock.
Simmer for 20 minutes.
Blitz and serve with roasted fennel tops!
Here’s a hot tip... pre roast the vegetables and then let them cool before adding to the stock. Cooked and cooled potato is high in resistant starch which are important fuel sources for the good bacteria in the large intestine.