Courgette, Fennel & Turmeric Soup
Prep: 10 mins
Cook: 21-22 mins
A smooth, creamy (really rather lovely) bowl of deliciousness that’s got a sly hint of aniseed to wake you up.
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See this week's box.
Ingredients you'll need
- 2 courgettes
- 1 fennel
- 1 tsp fennel seeds
- 1 chilli
- 1 garlic clove
- 1 tsp turmeric
From your kitchen
- 1 tbsp olive oil
- 800ml boiling water
Step by step this way
- 1.
Roughly chop the courgettes. Trim the ends of the fennel and cut into wedges. Heat a pan. When its warm, drizzle in 1 tbsp olive oil. Tip in the veg and cook for 7-8 mins on a medium heat. Stir occasionally till browned.
- 2.
Halve the chilli and flick out the seeds. Finely chop it. Peel and grate the garlic. Add the chilli, garlic and fennel seeds to the pan. Cook for 1 min.
- 3.
Pour in 800ml boiling water. Swirl in the turmeric. Pop on a lid and cook for 15 mins.
- 4.
Blitz using a stick blender till creamy and smooth. Taste and adjust the seasoning.
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