Fabulous Fennel and Tomato Soup

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Food-Tomato-Soup-Recipe

DifficultyBeginner

Fennel and Tomato soup is one of my favourite soups. Fennel and Tomato go so well together, so this soup really celebrated this fabulous combination. It is also really easy to make, and the result is tasty and soulful. Enjoy!

Food-Tomato-Soup-Recipe

Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 tbsp Extra Virgin Olive Oil
 1 Clove of Garlic
 1 Medium Onion
 0.50 tsp Fennel Seeds
 700 g Fresh Plump Tomatoes
 1 Stock Cube
 1 cup Water
 6 tbsp Coconut Milk or Cream
 2 pinches Pink Himalayan Salt

1

Fry up the Olive Oil and finely chopped Clove of Garlic in a medium sized pot. This process allows the garlic to flavour the olive oil.

2

When you start smelling the garlic flavour being released, add your chopped onion and fennel seeds to the pot. We will be blending the soup at the end, so no need to cut the onion too finely. Stir everything together so that it mixed nicely.

3

Stir occasionally, letting the mixture infuse together for about 5-10min. When the onions start turning translucent and the pot starts giving off the wonderful fennel smell, you can start adding your tomatoes.

4

Chop and add your tomatoes. Stir up the mix nicely.

5

Leave to simmer on medium heat for about 10 minutes. Stir occasionally, making sure it doesn't stick to the bottom.

6

After 10 minutes, add a vegetable stock cube and a cup of fresh water to the mix. If you have a filter jug, use filtered water. Bring the pot mix back to the boil and then let is simmer, stirring occasionally.

7

When the soup gets to the right thickness, take it off the fire and add salt to taste.

8

Add about 6 tablespoons of quality Coconut Cream. Go by instinct, and add enough to give it a nice creamy consistency. Now, blend the mix well.

9

Serve and garnish with some black pepper and even a little freshly chopped parsley (becuase it looks pretty :)) Enjoy!

Ingredients

 1 tbsp Extra Virgin Olive Oil
 1 Clove of Garlic
 1 Medium Onion
 0.50 tsp Fennel Seeds
 700 g Fresh Plump Tomatoes
 1 Stock Cube
 1 cup Water
 6 tbsp Coconut Milk or Cream
 2 pinches Pink Himalayan Salt

Directions

1

Fry up the Olive Oil and finely chopped Clove of Garlic in a medium sized pot. This process allows the garlic to flavour the olive oil.

2

When you start smelling the garlic flavour being released, add your chopped onion and fennel seeds to the pot. We will be blending the soup at the end, so no need to cut the onion too finely. Stir everything together so that it mixed nicely.

3

Stir occasionally, letting the mixture infuse together for about 5-10min. When the onions start turning translucent and the pot starts giving off the wonderful fennel smell, you can start adding your tomatoes.

4

Chop and add your tomatoes. Stir up the mix nicely.

5

Leave to simmer on medium heat for about 10 minutes. Stir occasionally, making sure it doesn't stick to the bottom.

6

After 10 minutes, add a vegetable stock cube and a cup of fresh water to the mix. If you have a filter jug, use filtered water. Bring the pot mix back to the boil and then let is simmer, stirring occasionally.

7

When the soup gets to the right thickness, take it off the fire and add salt to taste.

8

Add about 6 tablespoons of quality Coconut Cream. Go by instinct, and add enough to give it a nice creamy consistency. Now, blend the mix well.

9

Serve and garnish with some black pepper and even a little freshly chopped parsley (becuase it looks pretty :)) Enjoy!

Fabulous Fennel and Tomato Soup
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