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Fennel Soup

Veggie.Lover's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
8.Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Fennel
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes

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4.11875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1955 Calories from Fat 816

% Daily Value*

Total Fat 97 g149.3%

Saturated Fat 6.9 g34.7%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 945.5 mg39.4%

Total Carbohydrates 261 g87%

Dietary Fiber 183.8 g735.4%

Sugars 8.9 g

Protein 84 g167.8%

Vitamin A 12.6% Vitamin C 169.6%

Calcium 560.8% Iron 487.5%

*Based on a 2000 Calorie diet

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Fennel Soup Recipe