Fennel and broccoli soup
This lovely fennel and broccoli soup is vegan and gluten-free and so ideal for most diets. If you want it low-carb, leave out the potatoes. If you want to spice it up, add some chilli flakes! Serve it with wholesome bread or fritters, suitable for your diet.
Ingredients
Method
- Roughly cop the onion/leek and fennel. Chop the fennel fronds and set aside for garnish. Roughly chop the broccoli (including the stem).
- In a large saucepan heat the oil, sauté the onion and fennel for 5-8 minutes, until soft. Add the garlic and potatoes, stir for a few seconds, then add the stock.
- Bring the boil and simmer for 10 minutes, then add the broccoli and simmer for another 10 minutes, until the broccoli is cooked through.
- Turn off the heat and add the herbs.
- Using a hand-held blender blitz the soup until you get a smooth, silky texture. Taste and adjust the seasoning.
- Serve with the chopped fennel fronds and a squeeze of lemon juice (or a drop of apple cider vinegar).