|Sunflower oil||2 Teaspoon (10 Milliliter)|
|Fennel||1 Pound, trimmed and diced (450 Gram)|
|Cashew nut pieces||1 1⁄2 Ounce (40 Gram)|
|Skimmed milk||1⁄4 Pint (150 Milliliter)|
|Vegetable stock||1⁄2 Pint (300 Milliliter)|
|Anise seeds||1⁄4 Teaspoon (1.25 Milliliter)|
|Lemon juice||2 Teaspoon (10 Milliliter)|
|Gomasio/Salt if preferred||To Taste|
|Black pepper||To Taste|
1.Take a large saucepan and heat oil in it.
2.Stir the fennel and cook it for 10- 15 minutes until it turns soft.
3.Stir in cashew nuts, milk and stock and let the mixture boil.
4.Put the lid on and simmer for 15 minutes.
5.Allow the mixture to cool.
6.Blend it until smooth and add anise seeds and lemon juice.
7.Add a seasoning of pepper and Gomasip and heat.