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Courgette, Fennel & Turmeric Soup
A smooth, creamy soup of soothing courgette and aniseed-kissed fennel that’s got a kick of earthy turmeric spice to wake your taste buds up.
2 comments
Ingredients
- 2 courgettes
- 1 fennel bulb
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 chilli
- 1 garlic clove
- 1 level tsp turmeric
- 800ml boiling water
- Sea salt
- Freshly ground pepper
Method
1. Roughly chop the courgettes. Trim the dry ends of the fennel and cut into wedges, setting any frondy leaves aside for later. Warm a pan over a medium heat. When it's warm, drizzle in 1 tbsp olive oil. Tip in the veg and cook for 7-8 mins, stirring often, on a medium heat. Stir occasionally till browned.
2. Warm a pan over a medium heat. When it’s warm, drizzle in 1 tbsp olive oil. Tip in the veg and cook for 7-8 mins, stirring often, on a medium heat. Stir occasionally till browned.
3. Halve the chilli and flick out the seeds and white pith. Finely chop the chilli. Peel and grate the garlic. Add the chilli, garlic and fennel seeds to the pan. Season with a pinch of salt and pepper. Cook for 1 min.
4. Pour in 800ml boiling water. Swirl in 1 level tsp turmeric. Pop on a lid and cook for 15 mins.
5. Blitz using a stick blender till creamy and smooth, or ladle into a blender and whizz till smooth. Taste and add a pinch of salt and pepper if you think it needs it.
6. Ladle the soup into warm bowls, and garnish.
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KOSP
This soup is DELICIOUS and very easy to make
plantbasedbod
Meals very dependent now on what comes in the box during this lockdown - lots of fennel and courgettes so decided to make this soup, what a treat. Truly delicious and filling. Will definitely be included in the household favourite meals book. Thanks for coming up with this as would never have combined these two veg in a soup.