Courgette, Fennel & Turmeric Soup Recipe | Abel & Cole

Courgette, Fennel & Turmeric Soup

Cooking time
Serves2 people
Vegans

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.

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
Buy the ingredients to start making your own
Add Ingredients To Basket

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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate