With winter fast approaching it is time to start becoming ‘soup creative’. This week I wanted to try combing my two favourite vegetables, carrots and fennel. Carrots are one of the most versatile vegetables, not only are they delicious but they are filled with essential vitamins, minerals and are great for your digestive health.
“The fennel is beyond every other vegetable, delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals it is flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit.” – Thomas Jefferson
I agree with Thomas Jefferson but many people are apprehensive about using fennel. I hope today’s recipe and taste will change your mind. It is a very simple and easy recipe.
Vegan Carrot and Fennel Soup
- 2 fennel bulbs, sliced
- 1kg carrots chopped
- 1 onion, chopped
- 5 sage leaves
- 1tbs coconut oil
- Sprinkle of sea salt
- Freshly ground black pepper
- 4 cups water or vegetable broth
Melt coconut oil in a large heavy pan over medium heat. Add fennel, onion, carrots, potato, sage. Season with salt and pepper. I like to place my vegetables in the oven to roast for approximately 45 minutes or until they are soft and have released their moisture.
Remove vegetables from the open and place into a heavy pot. Add water, bring to a boil, and season with salt and pepper. Reduce heat and simmer until vegetables are falling apart, 10-15 minutes. Let cool slightly.
Next purée in a blender until smooth. It’s best to work in batches, Pour back into a clean pot. Taste then season with salt and pepper.
Serve soup topped with fennel leaves.
If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation. If we chew every morsel of our food in that way we become grateful and when you are grateful, you are happy. – Thich Nhat Hanh