Courgette, Fennel & Turmeric Soup
Clock Image
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.
This recipe is a:
See this week's box.
150 kcal
(per portion)
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.

This recipe is from
See this week's box